Soups Recipes - Cooling Cucumber Soup with Wild Rice

Ingredients

• 50 g/2 oz/1/4 cup butter

• 1 onion, finely chopped

• 1 cucumber, diced

• 25 g/1/4 cup plain (all-purpose) flour

• 900 ml/3 3/4 cups chicken stock

• 300 ml/1 1/4 cups milk

• Salt and freshly ground black pepper

• 150 ml/2/3 cup soured (dairy sour) cream

• 25 g/1/4 cup cooked wild rice

• Snipped chives

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Method:

1. Melt the butter in a saucepan. Add the onion and cucumber. Toss lightly then cover and cook gently for 10 minutes, shaking the pan occasionally.

2. Stir in the flour and cook for 1 minute. Blend in the stock, bring to the boil, reduce the heat and simmer gently for 15 minutes.

3. Puree in a blender or processor, then stir in the milk and season to taste. Leave to cool, then chill.

4. Just before serving, stir half the soured cream into the soup.

5. Ladle into soup bowls and garnish each with a swirl of soured cream, a spoonful of wild rice and a sprinkling of chives.