• 1 lb. cucumber
• 1 oz. butter
• 6 spring onions
• 1 oz. flour
• 1 pt. white stock
• salt and pepper
• lemon juice
• green colouring a sprig of mint
• a sprig of parsley
• ⅛ pt. cream

Peel the cucumber, reserve a 2-in. length for garnish, slice the rest. Melt the butter in a deep pan and cook the onions gently, without browning, for 10 min. Stir in the flour, then the stock and bring to boiling-point. Add the sliced cucumber and cook till tender. Sieve through a nylon sieve. Season and add lemon juice to taste. Cut the 2-in. piece of cucumber into ¼-in. dice and boil these in a little stock or water till just tender and add them to the finished soup. Five minutes before serving the soup add the mint and parsley. Tint the soup pale green. Stir the cream into the hot soup immediately before serving.