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| 1 | Cucumber | |
| 850 ml | Chicken Stock | |
| 1 tsp | finely chopped shallot or onion | |
| 30 g | Butter | |
| 22 g | flour | |
| salt and pepper | ||
| 2 | Egg Yolks | |
| 4 tbs | Milk | |
| Green food colouring | ||
| chopped mint to garnish | ||
| 60 ml | double cream |
IngredientsMethod
Peel the cucumber and cut into half inch slices. Place the stock, cucumber and onion in a pan and bring to the boil. Reduce the heat and simmer for 15 - 20 minutes or until the cucumber is soft.
Place in a blender or liquidiser and spin until smooth.
Melt the butter in a pan and stir in the flour. Cook over a low heat for a few minutes. Slowly stir in the sieved cucumber and stock. Return to the boil and simmer for 5 minutes.
Blend the colouring, egg yolks and milk together. Whilst still blending pour into the blender the cucumber mixture. Return to the pan and keep warm but do not boil.
Pour into preheated soup bowls, pour the cream onto the soup in a whirl and sprinkle with a little mint.