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Chilled cucumber soup
Chilled cucumber soup
“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
Serves
10-12
Time
Cooks In
30 minutes plus chilling
Difficulty
Not too tricky
Jamie Magazine
Vegetables
Alfresco
Wimbledon
Starters
Nutrition per serving
Plus
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
Recipe From
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
Recipe From
Jamie Magazine
By Andy Harris
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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.
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