Serves 6
2 large cucumbers
21/2 oz (65g) butter
1/2 level teaspoon sugar
salt and freshly milled pepper 1/2 pint (300ml) milk
1/2 onion
1 bay leaf
1 oz (25g) flour
3/4 pint (400ml) chicken stock 2-3 tablespoons single cream
Peel the cucumbers, cut in half lengthways, scoop out the seeds with a teaspoon and chop the flesh. Blanch in boiling water for 2 minutes to preserve the nice green colour, then drain. Dice a little cucumber and reserve for garnish. Melt 1 oz (25g) of the butter in a medium-sized saucepan and add the cucumber, sugar and a seasoning of salt and pepper. Cover with a pan lid and cook gently for 15 minutes, or until soft.
Meanwhile, heat the milk with the onion and bay leaf in a separate saucepan. Draw off the heat and allow flavours to infuse for 10 minutes. Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk (discard onion and bay leaf), stirring all the time, and bring to the boil. Cook gently for 2-3 minutes, stirring, to make a _thick smooth sauce. Add the chicken stock and white sauce to the cucumbers. Cook gently, covered, for 15 minutes. Pass soup mixture through a food mill, or puree in an electric blender or food processor. Return the soup to the rinsed pan. Reheat and check seasoning. Stir in the cream and serve garnished with diced cucumber.
Variation: For chilled cucumber soup, allow the pureed soup to cool. Stir in 1/4 pint (150ml) extra chicken stock or 1/4 pint (150ml) single cream and chill.