500 ml/18 fl oz Meat Stock
3 tablespoons olive oil 1 onion, chopped
250 g/9 oz cucumbers, chopped 250 g/9 oz potatoes, diced
25 g/1 oz lettuce, chopped 6 fresh mint leaves, plus extra to garnish
50 ml/2 fl oz double cream salt and pepper


1.Bring the stock to the boil. Heat the olive oil in another pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Add the cucumbers, potatoes, lettuce and mint and cook for a further 5 minutes.
2.Season with salt and pepper to taste, pour in the hot stock and cook for about 15 minutes. Transfer to a food processor and process to a purée.
3. Pour into a saucepan and reheat. Stir in the cream and heat for 5 minutes more. Remove from the heat, leave to cool to room temperature, then chill in the refrigerator for several hours.
4.To serve, pour into a soup tureen and garnish with mint leaves.

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