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Cold Cream Of Cucumber Soup (Italy)

Make Cold Cream Of Cucumber Soup (Italy) at home with Unsalted Butter, Light Chicken Stock Plus Additional, and Heavy Or Double Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   In a deep saucepan over medium heat, melt the butter.

2. 2

   Add the onion and cook, stirring, until translucent, about 3 minutes.

3. 3

   Add the cucumbers, mix well and pour in 2 cups ( 16 fl oz/480 ml) stock.

4. 4

   Reduce the heat to low and cook, uncovered, until the cucumbers are tender, about 20 minutes.

5. 5

   Remove from the heat and let cool slightly.

6. 6

   Pour into a bowl, cover and refrigerate for at least 3 hours to chill thoroughly.

7. 7

   Just before serving, add the salt and the cream or milk, mixing well. Ladle into chilled bowls, sprinkle with the mint and serve immediately.

8. 8

   COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN