Chilled Cucumber Soup

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Ingredients :

1 onion, diced

2oz butter

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.