1 onion, diced
1lb 4oz cucumber, diced
3 pints vegetable stock
2 tablespoons chopped fresh parsley
juice of 1⁄2 lemon
1pt single cream
salt and freshly ground black pepper
1. 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.
2. 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.
3. 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.