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 cucumber flesh coarsely. Melt the but...
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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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