Chilled cucumber soup
Ingredients
8
Steps
6
Serves
6-8
Cook Time
15-25 Min
Ingredients
-
In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured.
-
Add the cucumber and continue to cook gently for a further 5 minutes.
-
Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes.
-
Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
-
Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
-
When ready to serve, whisk in the single cream. Serve chilled.