Chilled cucumber soup

Name: Chilled cucumber soup
Total time: 30 min
Yield: 10-12
Ingredients: 60 g unsalted butter; 1 onion; 3 cucumbers; 1.5 litres organic chicken stock; ½ a bunch of fresh chives; ½ a bunch of fresh parsley; 2 lemons; 200 ml single cream

“This classic British summertime menu is ideal for a garden party at home, though you can easily bundle it all into a thermos and containers to transport to a picnic too. ”

Serves 10-12

Cooks In30 minutes plus chilling

DifficultyNot too tricky

Jamie Magazine Vegetables Alfresco Wimbledon Starters

Nutrition per serving

Calories 133 7%
Fat 9g 13%
Saturates 5g 25%
Sugars 4.5g 5%
Protein 4.7g 9%
Carbs 7.7g 3%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

60 g unsalted butter
1 onion
3 cucumbers
1.5 litres organic chicken stock
½ a bunch of fresh chives
½ a bunch of fresh parsley
2 lemons
200 ml single cream

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Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Peel and dice the onion and roughly chop the cucumbers.
Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
Add the stock, bring to the boil then reduce the heat again. Season well with sea salt and black pepper, and leave to simmer for 5 minutes.
Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
Transfer to a blender and purée until smooth (in batches, if necessary).
Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
Whisk in the cream, season to taste, then serve.