Cold Cream Of Cucumber Soup - cooking recipe

Ingredients

2 long Dutch cucumbers
4 Tbsp. butter
1 1/4 pt. chicken stock or broth
salt and pepper to taste
a few slices cucumber (to garnish)
1/4 pt. light cream
1 medium onion
1/2 pt. milk
1 bay leaf
1 medium potato, boiled

Preparation

Boil milk, onion and bay leaf, then leave 10 minutes to infuse.
Peel cucumber.
Slice in half lengthwise; remove seeds. Slice into chunks; blanch 2 minutes, then drain.
Melt butter; add cucumber, sugar, salt and pepper.
Cover; cook 15 minutes.
Add stock and chopped potato; cook further 15 to 20 minutes.
Rub through a sieve or liquify, then chill.
Serve cold with cucumber slices and a swirl of cream in each bowl to garnish.