Mitsuba and cucumber soup


  • 1 medium onion, chopped
  • seasoning
  • 50g butter
  • 2 egg yolks
  • ½ large cucumber
  • 2 tbls double cream
  • 1 heaped tsp flour
  • 8 tbls Japanese parsley (Mitsuba)
  • 1½ litres vegetable stock
  • … plus extra for garnish

Melt the butter and gently cook the onion for 5 minutes, then add the peeled and diced cucumber and continue to cook for another 5 minutes but do not allow the vegetables to brown. Stir in the flour, followed by 1 litre of the stock and simmer for 15 minutes.

Puree the soup in a blender and add the remaining stock, season to taste.

Beat together the egg yolks and cream with a little of the hot soup. Reheat the rest of the soup and add the egg mixture to the pan along with the finely chopped Japanese parsley.

Stir over a low heat for a few minutes to thicken but do not allow to boil. Serve garnished with chopped Japanese parsley leaves.