Needless to say, the flavour of the soup is greatly improved if you
make it with real home-made chicken stock, as opposed to using
a stock cube. On the other hand, you get a much prettier shade of
green if you add a very few drops of green food colouring to the
soup at the end.
2 large cucumbers
1 small onion
1 pint (600 ml) warm milk
1⁄2 pint (300 ml) chicken stock (1 stock cube)
1 tbsp plain flour
1⁄2 tsp nutmeg
Salt & pepper
Butter
1 small carton of single cream
Mint or parsley
Method
1. Peel and halve the cucumbers, scoop out the seedy bit in the
middle and chop the cucumbers into chunks; also peel and
roughly chop the onion.
2. Melt some butter in a large saucepan then fry the cucumber
and onion for a few minutes before adding the flour and
cooking for another minute, stirring all the time.
3. Take the pan off the heat while you warm the milk in another
saucepan – or in a bowl in the microwave – and make 1⁄2 pint
(300 ml) of stock with 1 stock cube in a measuring jug, adding
the nutmeg and seasoning to the hot stock. (If you’re using
fresh stock there’s no need to warm it first, just make sure it’s
thawed properly if you’ve taken it from the freezer.)
4. Gradually pour the stock into the pan with the cucumbers and
onion, followed by the warm milk, then put the pan over a
moderate heat and bring to the boil, stirring continuously.
5. Turn the heat right down and simmer gently for about 20
minutes.
6. Allow the soup to cool for a few minutes then purée in a
blender or food processor, adjusting the seasoning and adding
a few drops of green food colouring if liked.
7. Chill the soup in the fridge for at least two hours; serve with a
swirl of single cream if you have it and sprinkle with mint or
parsley.
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