Chilled cucumber soup

Method

1. Melt the butter in a large, heavy-based saucepan.

2. Add in the onion and leek and fry gently until softened.

3. Add in the cucumber (reserving a little for garnish), mixing well, then mix in the flour. Cook gently, stirring, for 1-2 minutes.

4. Add in the stock and the bay leaves.

5. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes.

6. Remove the bay leaves and add in the mint.

7. Blend the soup in a jug blender until smooth.

8. Gently heat through.

9. Season with salt and freshly ground pepper and stir in the lemon juice.

10. Serve either hot or cold, garnished with a swirl of cream and a sprinkling of the reserved cucumber.

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Ingredients

Ingredients

3 cucumbers, peeled and grated
1 tbsp Butter
1 onion, diced
1 leek, finely sliced
1 tbsp Flour
1000ml vegetable stock
2 Bay leaves
1 bunch of mint, chopped
salt and fresh ground black pepper
juice of 1 lemon
single or double cream, for swirling

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