cucumber soup

Cold Cucumber Soup

Serves 10-12

    4      tablespoons unsalted butter
    1      medium yellow onion, sliced
    2-1/2  pounds cucumbers, peeled and sliced
    4      cups light chicken stock, plus additional stock as needed
     2      pinches salt
  1/2  cup heavy or double cream
   2        handful of small fresh mint leaves
 
 In a deep saucepan over medium heat, melt the butter. Add the onion and
 cook, stirring, until translucent, about 5 minutes. Add the cucumbers, mix
 well and pour in 4 cups  stock. Reduce the heat to low
 and cook, uncovered, until the cucumbers are tender, about 25 minutes.
 
 Remove from the heat and let cool slightly. Working in batches, puree the
 cucumber mixture in a blender, adding a little stock to thin, if necessary.
 Pour into a bowl, cover and refrigerate for at least 3 hours to chill
 thoroughly.
 
 Just before serving, add the salt and the cream or milk, mixing well. Ladle
 into chilled bowls, sprinkle with the mint and serve immediately.