Jamie Magazine
By Andy Harris
Ingredients
60g unsalted butter
1 onion
3 cucumbers
1.5 litres organic chicken stock
½ a bunch of fresh chives
½ a bunch of fresh parsley
2 lemons
200ml single cream
Method
- Peel and dice the onion and roughly chop the cucumbers.
- Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
- Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
- Add the stock, bring to the boil then reduce the heat again. Season well with sea salt and black pepper, and leave to simmer for 5 minutes.
- Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
- Transfer to a blender and purée until smooth (in batches, if necessary).
- Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
- Whisk in the cream, season to taste, then serve.
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