Serves 4
1 medium cucumber, peeled and chopped
1.2 litres (2 pints) chicken or beef stock
1 bunch of mint
2 1/2 tablespoons corn flour (corn starch)
2 tablespoons water
cream or top of milk
1 tablespoon chopped fresh mint
1. Put the cucumber in a saucepan with the stock and mint.
2. Bring to the boil and simmer gently until the cucumber is soft. Discard the bunch of mint.
3. Dissolve the cornflour in the water and add to the pan.
4. Simmer, stirring, until thickened.
5. Serve, hot or cold, garnished with a swirl of cream or top of the milk and chopped mint.
