• 1 cucumber
• 1 small onion
• ½ pt / 280 ml

Peel the cucumber, cut it in half lengthways, and remove the seeds. Roughly chop. Peel and thinly slice the onion, and cook gently in a large saucepan with a little of the chicken or vegetable stock until soft. Add the cucumber pieces, the rest of the stock, the bay leaf and parsley, and cook for 10–