Iced Cucumber And Mint Soup
|Sweet butter||3 Tablespoon|
|Yellow onion||1 , finely chopped|
|Rice flour/Two tablespoons all purpose flour||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Finely chopped fresh mint||2 Tablespoon|
|Light cream||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Peel the cucumbers and reserve half of one.
Slice the remaining cucumbers fine, put them: on a platter and sprinkle with salt.
Let stand thirty minutes.
Melt the butter in a heavy pan.
Add the onion and season to taste with salt and pepper.
Cook slowly three minutes without browning.
Wash the salted cucumbers in cold water, drain and dry on paper towels.
Add to the onion and cook slowly, covered, until the cucumbers are just soft.
Remove the pan from the heat and mix in the flour and two cups water.
Return to the heat, stirring until the mixture comes to a boil.
Simmer five minutes.
Rub through a fine sieve.
Add the mint and chill thoroughly.
Mix in the light cream and the whipped cream.
Cut the reserved cucumber into fine shreds and add to the soup.