Chilled cucumber soup

This classic British summertime menu is ideal for a garden party at home, though you can
easily bundle it all into a thermos and containers to transport to a picnic too.

Ingredients

• 60 g unsalted butter
• 1 onion
• 3 cucumbers
• 1.5 litres organic chicken stock
• ½ a bunch of fresh chives
• ½ a bunch of fresh parsley
• 2 lemons
• 200 ml single cream

• Method

1. Peel and dice the onion and roughly chop the cucumbers.
2. Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
3. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
4. Add the stock, bring to the boil then reduce the heat again. Season well with sea salt and black pepper, and leave to simmer for 5 minutes.
• 5. Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
• 6. Transfer to a blender and purée until smooth (in batches, if necessary).
• 7. Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
• 8. Whisk in the cream, season to taste, then serve.

http://www.jamieoliver.com/recipes/vegetables-recipes/chilled-cucumber-soup/