Chilled cucumber soup

Chilled cucumber soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
30g butter
1 small onion, chopped
1 large green cucumber, seeded and diced
30g watercress sprigs
1 potato, peeled and diced
500ml chicken stock
2 sprigs parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
250ml cream

Garnish

Quantity Ingredient
chives, snipped
cucumber, diced
radish, diced

Method

  1. Melt butter in saucepan and cook onion gently until soft but not brown. Add all remaining ingredients except cream and bring to the boil. Simmer for about 15 minutes or until potatoes are tender.
  2. Sieve or pureé soup in blender or food processor. Adjust seasoning and chill, covered, until required. Before serving, stir in cream and sprinkle with snipped chives, cucumber and radish.
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