Velvet Chicken and Cucumber Soup

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By: Frances Bissell

Ingredients

2 onions, peeled and sliced

25 g (1 oz) unsalted butter

1 level tbsp flour

1 large potato, peeled and diced

freshly ground nutmeg

pinch each of ground cloves, cardamom, mace or nutmeg, cinnamon and freshly ground white pepper

150 mL (1/4 pint) semi-skimmed or skimmed milk

1 large cucumber, halved, half peeled, seeded and roughly chopped

1 litre (2-1/4 pints) chicken stock

salt to taste

3 heaped tbsps shredded cooked chicken

cream or herbs (to finish)

Preparation

In a large, heavy saucepan, sweat the onion in the butter until soft. Stir in the flour, potato and spices, then gradually add the milk. Bring to the boil, and simmer until the vegetables are soft. Remove from the heat and pour into a blender. Blend until smooth with the chopped cucumber and chicken stock. Return to the saucepan, bring back to the boil, adjust the seasoning, and stir in the chicken. Serve in warmed bowls with a swirl of cream or a sprinkling of herbs. Or cool, refrigerate and serve chilled.

Makes 20 x 50 mL (2 fl oz) servings, or 6 normal ones.

Serving(s): 6

Source

Excerpted from Entertaining by Frances Bissell (Macmillan, 2002). No part of this excerpt may be reproduced without permission, in writing, from the publisher.

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