Chilled cucumber soup

serves 6–8
ingredients
1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh
parsley
juice of 1⁄2 lemon
600ml/1pt single cream
salt and freshly ground
black pepper
• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent, but not coloured. Add
the cucumber and continue to cook
gently for a further 5 minutes.
• Pour in the stock and bring to the
boil. Reduce the heat, season with
salt and pepper, and simmer for
5 minutes. Add the parsley and
lemon juice, and continue to cook
for a further 5 minutes.
• Blend or process the soup to a
purée. Allow to cool, then transfer
to the refrigerator to chill.
• When ready to serve, whisk in the
single cream. Serve chilled.