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Chilled Cucumber Soup

Chilled cucumber soup

Chilled Cucumber Soup

30 mins plus chilling
Not Too Tricky

serves 10-12

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

60g 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

200ml single cream

Method

  1. Peel and dice the onion and roughly chop the cucumbers.
  2. Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
  3. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
  4. 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.
  5. Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
  6. Transfer to a blender and purée until smooth (in batches, if necessary).
  7. Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
  8. Whisk in the cream, season to taste, then serve.

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