Curried Cucumber Soup
|Onions||1 1⁄2 Pound, peeled and very finely chopped|
|Mild curry powder||1 Tablespoon|
|Plain flour||5 Tablespoon|
|Chicken stock cubes||10|
|Boiling water||7 Pint|
|Milk||3 1⁄2 Pint|
|Freshly ground black pepper||To Taste|
|Cucumber slices||3 (to garnish)|
Melt the butter in a large pan and fry the onions, without colouring, for 10 minutes. Add the cucumbers, grating them coarsely straight into the pan. Fry for a further 5 minutes. Stir in the curry powder and flour and cook for a few minutes.
Dissolve the stock cubes in the water and add to the pan, stirring. Bring to the boil. Cover, reduce the heat and simmer for 30 minutes.
Add the milk and reheat without boiling. Adjust the seasoning. Chill and serve cold with a garnish of wafer-thin slices of cucumber.