Chilly Cucumber Soup

Serves 6


Ingredients:


4 large cucumbers
2 tbsps (30ml) butter or margarine
2 tbsp all- purpose flour
1/4 cup (60ml) finely chopped celery leaves
1/4 cup finely chopped fresh parsley
1 envelope Lipton Recipes Secrets Golden onion soup mix
2 cups (500m) water
2 cups light cream or half and half cucumber slices, celery leaves and lemon peel for garnish



Method:

1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves. Reduce heat to low. Cook and stir till cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. Remove from heat. Let stand at room temperature till cool.
5. Process soup in small batches in blender or food processor till smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish if desired.