Chilled Cucumber Soup Recipe

Ingredients : Serves 4

15 g/4 oz/1 tbsp butter or margarine

1 onion, chopped
1 cucumber, peeled and sliced

450 ml/2 cups Chicken Stock
1 egg yolk, beaten
45 ml/3 tbsp plain yoghurt
10 ml/2 tsp cornflour (cornstarch)

A few mint leaves, chopped

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onion until soft but not brown. Add the cucumber and stock, bring to the boil and simmer for 20 minutes. Beat together the egg yolk, 15 ml/1 tbsp of the yoghurt and the cornflour until smooth. Add the hot soup, then transfer to a food processor or blender and puree until smooth and creamy. Allow to cool. Pour into individual dishes and garnish with the remaining yoghurt and the chopped mint. Chill before serving.