Cold cucumber soup

Preparation: 30 minutes

Recipe for 4 persons

Cut the cleaned and washed cucumbers into pieces. Clean the leek, remove the green top and cut into rings.

Saute the chopped cucumbers and the leek for a few minutes. Add finely chopped spring onion, if you do not have spring onion, add red onion.

Pour over with the stock.

Add the flour after 5 minutes and let simmer for 5 minutes.

Remove the soup from the heat, mix everything with a blender for the ingredients to blend.

Season with salt, black pepper and thyme.

Stir in a tablespoon of cream and a bit of lemon juice if desired.

Garnish with parsley leaf or chives.

Serve cold.

Recommendation: leek should be dry before preparing it.

Oil or butter can be used instead of margarine.

Soup stock (light poultry stock)-before cooking, blanch the bones in boiling water for a minute or two to remove the extra fat.

Take out the bones and put them into cold water.

Add roughly chopped vegetables (carrot, celery, onion). Add a clove of garlic.

Add fresh parsley leaves after 40 minutes and simmer for another 40 minutes.

At the end, add black pepper, salt and Vegeta.

The stock can be frozen and used when needed.