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RECIPE: Chilled Cucumber Soup
RECIPE: Chilled Cucumber Soup
CATEGORY: Soup
COUNTRY: USA
SERVES: 4
INGREDIENT: 1 bunch spring onions,1
large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint
vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yogourt, cucumber slices to garnish.
DIRECTION: Trim and finely chop the
onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the
onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook
for 1 min. Add the stock and bring to a boil. stirring well until sauce
thickens. Add salt, pepper & pernod, cover and let simmer for 5
min.stiring occasionally. Remove from the heat and allow to cool. Purée
mixture in blender. Stir in the yogourt and chill until serving.
NOTES: Decorate chilled soup bowl with
thin cucumber slices.
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