Green velvet soup

Green velvet soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2 large, dark green cucumbers
625ml chicken stock
30g butter
1 1/2 tablespoons plain flour
250ml milk, warmed
1 teaspoon fresh dill, chopped
or 1/4 teaspoon dried dill
freshly ground white pepper
60ml cream
salt
fresh dill, snipped, to garnish
or fresh chives, snipped, to garnish

Method

  1. Peel cucumbers thinly, so that green beneath skin is left on. Halve lengthways, scoop out seeds and cut into pieces. Pureé in a food processor or blender until smooth, adding a little stock to help if necessary. Pour into a jug, add remaining stock and set aside.
  2. Melt butter in a large saucepan, stir in flour and cook gently for 1 minute. Remove from heat, cool a little, and stir in milk. Blend smoothly together, then return to heat and stir until boiling.
  3. Add cucumber mixture, dill, salt and pepper. Stir in cream. Reheat gently until piping hot. Serve in heated bowls, garnished with dill or chives.
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