Chilled Cucumber Soup
Serves 4
600ml (1 pint) Vegetable Stock
1 large Cucumber
1 bunch Spring Onions
150ml (¼ pint) Plain Yoghurt
2 tbsp Sunflower Oil
1 tbsp Pernod
1 tbsp Flour
Salt and Black Pepper
Cucumber slices to garnish.
Trim and finely chop the onions.
Peel and chop the cucumber,
Heat the oil in a frying pan, add the onions and cucumbers and cook for 5 minutes or until tender.
Stir in flour cook for 2-3 minutes.
Add the stock and bring to a boil. stirring well until sauce thickens.
Add salt, pepper & Pernod, cover and allow to simmer for 5 minutes stirring occasionally.
Remove from the heat and allow to cool.
Purée mixture in blender.
Stir in the yoghurt and chill until serving.
Decorate chilled soup bowl with thin cucumber slices.
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