1 small onion
2 cucumbers, peeled halved and seeded
1 tbsp flour
1 pint hot milk
½ pint chicken stock
Salt and pepper
½ tsp grated nutmeg

Cooking Time: 25 minutes

Serves 4 people

Method

• Melt butter and add the onion and cucumber and sauté for 5 minutes.
• Stir in flour.
• Remove from heat and gradually add hot milk.
• Pour in stock and return to the heat and bring to boil.
• Stir and add the salt and pepper.
• Lower the heat, half cover and simmer for 20 minutes.
• Place in a blender.
• If the soup if too thick, add a little more milk.
• Serve chilled.

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