|Cold Cucumber Soup|
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
Just before serving, add the salt and the cream or milk, mixing well. Ladle
into chilled bowls, sprinkle with the mint and serve immediately.