Chilled Cucumber and Mint Soup from The Times Cookery Book by Katie Stewart
Cut about 2 inches from one of the cucumbers and set aside for the garnish. Peel the remaining cucumbers, cut in half lengthwise, remove the seeds and chop the
Ingredients
- 2 tablespoons finely chopped mint
- salt
- freshly milled pepper
- 2 oz (50 g) butter
- 2 medium-sized cucumbers
- ¼ pint (1½ dl) single cream
- 1½ pints (scant 1 litre) chicken stock
- 1 small potato
- 1 small onion
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