Cream Of Cucumeber Soup

CREAM OF CUCUMBER SOUP


This delicately flavoured soup is particularly refreshing served cold when a sprinkling of chopped mint makes it especially summery.

 

Serves 6

  • 1 lb (450 g) potatoes

  • 2 lb (900 g) cucumbers

  • 31/2 pts (21) water

  • 2 oz (50 g) butter

  • 2 oz (50 g) flour

  • 31/2 oz (100 g) creme fraiche

  • salt, pepper

  1. Trim and peel the cucumbers, split in half lengthways, remove pips and dice. Blanch 1 heaped tsp of the diced cucumber in boiling salted water for 5 minutes. Drain and put to one side. Peel and dice the potatoes, add the vegetables to the boiling salted water. Season with pepper and cook covered for 20 minutes.

  2. Meanwhile work the butter and flour together. When the potato is cooked puree the soup and hit by bit incorporate the butter paste. Bring the soup back to the boil, stirring constantly for 5 minutes, to ensure that the flour is cooked. Remove from the heat and beat in the creme fraiche.

  3. Decorate with the blanched cucumber dice and serve. If serving chilled, stir carefully before garnishing.

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