salt & pepper (if you are not using a stock cube )
Method
1. Skin the cucumber with a potato peeler and keep a little of the
skin for the garnish .2. Slice the cucumber and add it to stock with
the chopped onions .3. Simmer the vegetables gently for about 20 minutes
. Until they are tender . 4. Sieve the soup or liquidise it . 5. Rince
the pan ,put in the butter and melt it over gentle heat ,then take
it off the heat and stir in the flour .6. Whisk in the sieved liquid
and stir gently until the soup is smooth .7. Simmer the soup for a
few minutes then take it of the heat .8. Beat the egg yolk and cream
together and add two tablespoonful of the hot soup .9. Add the mixture
to the soup ,stirring it in gradually .10. Stir the soup over gentle
heat for a few minutes to enrich and thicken it , but be careful not
to let it boil. 11. Season the soup if necessary ,colour it a delicate
green ,cool and chill it . 12. Just before serving ,cut a little of
the cucumber skin into fine shreds and add them to the soup .
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