Cucumber Soup

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

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

Method

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–