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

Vegetables, Al Fresco, Alfresco, Picnic

Nutrition per serving

Calories

133

7%
Fat

9g

13%
Saturates

5g

25%
Protein

4.7g

9%
Carbs

7.7g

3%
Sugars

4.5g

5%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

Tap For Method

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

Tap For Method

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.

Tip

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