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Chilled Cream and Cucumber Soup

Ingredients Required:

1 Chives (60G Pack)(s)



1 Spanish Onion.(s)



3 Cucumber (s)



Salt and Pepper
Chicken Stock
Natural Yoghurt


3 cucumber of 8'' long

1 medium onion chopped

3cups (1 1/2pts) chicken stock

salt and pepper

3 tsp corn flour

1 small cartoon of natural yoghurt

1 cup (1/2pt) milk

2 blades chives chopped


  1. Peel and roughly chop the cucumbers. Simmer them with the onion in the stock for about 15 mins. Cool slightly and then liquidise.
  2. Strain it and return it to the pan and season with salt and pepper.
  3. Mix the cornflour in a tbspful of the soup and then add it to the pan.
  4. Simmer, without boiling and stirring occasionally, until slightly thickened. Stir in the milk and half the yoghurt and chill.
  5. Serve in individual bowls, into which a tablespoonful of the remaining yoghrut has been swirled, and garnish each serving with chives.