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Ingredients
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For 10
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Cucumber (large)
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1
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Onions (medium)
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1
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Chicken stock (this can be made from stock cubes)
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1 litre
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Butter
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30gms
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Refined flour
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30gms
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Cream
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4 tbsp
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Egg yolk
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1
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Green colouring
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a few drops
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Salt & pepper
(if you are not use a stock cube)
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Skin the cucumber with a potato peeler and keep a little of
the skin for the garnish. Slice the cucumber and add it to stock with the
chopped onions. Simmer the vegetables gently for about 20 minutes. Until they
are tender. Sieve the soup or liquidize it. Rinse the pan, put in the butter
and melt it over gentle heat, then take it off the heat and stir in the flour.
Whisk in the sieved liquid and stir gently until the soup is smooth. Simmer the
soup for a few minutes then take it off the heat. Beat the egg yolk and cream
together and add two tablespoonful of the hot soup. Add the mixture to the
soup, stirring it in gradually. Stir the soup over gentle heat for a few
minutes to enrich and thicken it, but be careful not to let it boil. Season the
soup if necessary, colour it a delicate green, cool and chill it. Just before
serving cut a little of the cucumber skin into fine shreds and add them to the
soup.
N. B. This soup is also good served hot.
