A light, refreshing starter to get your evening off to a perfect start. Cucumbers are at their peak, so let’s take advantage of their healthy, cooling benefits.
4 large cucumbers, peeled, deseeded and roughly chopped
2 tablespoons of butter
2 tablespoons of flour
1/4 cup of chopped parsley
1/4 cup of chopped celery leaves
2 cups of chicken stock
2 cups of cream
In a pan, melt the butter, add the flour and stir to cook. (About 2 minutes)
Add the cucumber, parsley, celery and reduce the heat.
Cook until the cucumbers are fork-tender
In a pot, fry the onions until soft, add the chicken stock.
Add the cucumber mixture, bring heat to medium high and stir.
Reduce heat and simmer for 10-15 minutes.
Let cool and blend until smooth.
Stir the cream through and put in a covered glass container in the fridge.
Decorate with a swirl of cream, a sprinkle of lemon zest and some mint leaves.