2 large cucumbers, peeled and de-seeded
1 small onion, chopped
16 fl oz milk, heated
8 fl oz vegetable stock, heated
½ tsp nutmeg
1 tbsp plain flour
Salt and pepper to taste
1 tbsp butter
Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.
In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.
Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.
Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.
Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.