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Chilled Cucumber Soup


Yield: 4 servings

1 small onion; chopped
900 ml vegetable stock
1 large cucumber; peeled and diced
1 sprig mint
1 teaspoon arrowroot
4 tablespoons single cream

Place the onion and stock in a pan, bring to the boil and simmer for 15 minutes. Add the cucumber and mint and simmer for about 10 minutes until the cucumber is cooked.

Mix the arrowroot into the cream, add to the soup, slowly bring to the boil, stirring until thickened. Chill well. Serve garnished with the reserved cucumber or a little chopped mint.




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