1 small onion, skinned and sliced
4 cups (32 fl oz) 900 ml white stock
1 large cucumber, peeled and roughly chopped
sprig of mint
1 tbsp (15 g) cornflour
3 tbsp (45 ml) cream
salt and pepper
edible green colouring
4 cups (32 fl oz) 900 ml white stock
1 large cucumber, peeled and roughly chopped
sprig of mint
1 tbsp (15 g) cornflour
3 tbsp (45 ml) cream
salt and pepper
edible green colouring
method
1. Simmer the onion for 15 minutes in a pan with the stock.
2. Add the cucumber (saving a little for garnish) and mint; cover, simmer for about 20 minutes or until the cucumber is cooked.
3. Sieve the soup or puree it in an electric blender, return it to the pan and re-heat.
4. Blend the cornflour with a little cold water to a smooth cream. Stir in a little of the hot soup, add the mixture to the pan and bring to the boil, stirring until it thickens. Cook for a further 2-3 minutes.
5. Stir in the cream and adjust the seasoning.
6. Tint the soup delicately with green colouring, pour it into a large bowl, cover and chill.
Serve sprinkled with small cucumber dice or shredded mint
2. Add the cucumber (saving a little for garnish) and mint; cover, simmer for about 20 minutes or until the cucumber is cooked.
3. Sieve the soup or puree it in an electric blender, return it to the pan and re-heat.
4. Blend the cornflour with a little cold water to a smooth cream. Stir in a little of the hot soup, add the mixture to the pan and bring to the boil, stirring until it thickens. Cook for a further 2-3 minutes.
5. Stir in the cream and adjust the seasoning.
6. Tint the soup delicately with green colouring, pour it into a large bowl, cover and chill.
Serve sprinkled with small cucumber dice or shredded mint
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