Chilled Cucumber Soup
Ingredients
1 large cucumber
1 bunch spring onions
2 tbsp sunflower oil
1 tbsp flour
2 cups vegetable stock
1 tbsp Pernod
¼ pint plain yogurt
cucumber slices to garnish
salt and pepper
Directions
1. Trim and finely chop the spring onions.
2. Peel, deseed and chop the cucumber.
3. Heat the oil in a frying pan over medium heat, add the onions and cucumbers and cook until tender (about 5 min.).
4. Stir in flour and cook for about 1 minute to remove the rawness of the flour.
5. Add the stock and bring to a boil, stirring constantly until the mixture thickens.
6. Add salt, pepper and Pernod, cover, and let simmer for 5 min., stirring occasionally.
7. Remove from the heat and allow to cool. Puree mixture in batches in a blender or with an immersion stick blender until silky and smooth.
8. Stir in the yogurt and chill until ready to serve.
