Classic Cucumber Soup
|Cucumbers||6 , peeled and sliced|
|Scallions||5 , trimmed and sliced|
|Chicken stock||4 Cup (64 tbs)|
|Hot cream||1 Cup (16 tbs)|
|Unpeeled cucumber||1 , finely chopped|
Put vegetables in a saucepan with 1 cup chicken stock, salt and pepper.
Simmer for 15 minutes or until cucumbers are soft.
Stir in flour, mixed to a paste with a little cold water, and 3 cups chicken stock.
Cook soup, stirring until it comes to a boil.
Simmer the soup gently for 10 minutes and stir in cream.
Turn soup into tureen and sprinkle the top with cucumber.