Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP
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.