Chilled cucumber soup

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Chilled cucumber soup Cucumbers aren't just for salads and this delicious soup proves it. Perfect on a sunny day. Ingredients 5 cucumbers 30g butter 25g flour 500ml chicken stock 200ml creme fraiche 2 tbsp mint, chopped 1 small bunch of chives, chopped salt and pepper Method Peel the cucumbers, halve them lengthways and scoop out the seeds. Then roughly chop the cucumbers and drop them in a pan of boiling water. As soon as the water returns to the boil drain the cucumbers and set them aside. In a pan melt the butter over a low heat, add the cucumber and fry gently for about a minute. Season and stir in the flour, and cook for another three minutes. Gradually add the stock making sure you don't get any lumps, then add 100ml of the creme fraiche and simmer for 20 minutes. Remove from the heat and liquidise. Allow the soup to cool before you pop it in the fridge to chill. When you're ready to serve add the chopped herbs and the remaining 100ml of creme fraiche.

Online catalogue | How to section | Recipes | Chilled cucumber soup