Thick Cucumber Soup
|Onion||1 Large, chopped|
|Lemon juice||1 Teaspoon (Leveled) (A Little)|
|Single cream||1⁄4 Pint|
Peel the cucumber (if liked a little of the peel may be left to give a stronger flavour) and cut into small pieces; put into a pan with the onion, water, lemon juice and seasoning and simmer until tender.
Rub through a sieve; beat the egg yolks with the cream, add to the cucumber puree, and heat, without boiling.
Serve garnished with croutons.