1 Cucumber (chopped into slices, reserve 8 thin slices)
2 Shallots (chopped)
2 Cloves Garlic (chopped)
250g Cooked Peeled Prawns (reserve 8 for garnishing)
300ml Single Cream
300ml Milk
25g Butter
1 Bay Leaf
Fresh Mint (reserve 4 sprigs to garnish and use 1 tablespoon of chopped)
1 Tablespoon Chopped Fresh Chives
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Large Serving Bowl
The Good Bit
- Start by melting the butter in the pan then cooking the shallots and cucumber for 5 minutes over a low heat until it begins to soften (use a lid on the pan to help with this) do not colour! Next add in the milk and bay then season to taste and simmer for 10 minutes.
- Take out the bay leaf on pour the soup into the blender, blend well for a few seconds. Now pour into the serving bowl and stir in the herbs, prawns and cream and chill for 2 hours.
- Serve garnished with a sprig of mint and the reserved prawns and cucumber slices.
