Cold Cucumber Soup

1 kg Cucumber; quartered along with peel
5 ts Butter; (25 g.)
1 c Onions; quartered (200 g.)
2 l Vegetable stock; strained
Salt to taste
1/2 ts White pepper powder; (2 g.)
1/2 c Cream; whipped (100 ml.)

HEAT butter in a pan. Add onions and saut‚ till transparent. Add the cucumber and saut‚ for a few minutes.

Stir in the vegetable stock, salt to taste and white pepper powder. Cover and cook on low heat for 20 minutes till the cucumber is cooked and tender. Stir in the cream (reserving a little for garnishing) and remove from heat. Allow to cool.

Blend the soup to obtain a puree and strain through a muslin cloth. Transfer to a soup bowl and refrigerate for one hour. Serve chilled, garnished with cream.

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