Cream of cucumber soup

Name: Cream of cucumber soup
Yield: Serves 6
Ingredients: ¾ pint (400 ml) chicken stock; 2–3 tablespoons single cream; ½ pint (300 ml) milk; ½ onion; 1 bay leaf; 1 oz (25 g) flour; ½ level teaspoon sugar; 2½ oz (65 g) butter; salt and freshly milled pepper; salt and freshly milled pepper; 2 large cucumbers

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

2 large cucumbers
2½ oz (65 g) butter
½

Preserve
Soup

Method

Peel the cucumbers, cut in half lengthways, scoop out the seeds with a teaspoon and chop the flesh. Blanch in boiling water for 2 minutes to preserve the nice green colour, then drain. Dice a little cucumber and reserve for garnish. Melt 1 oz (25