1 onion, diced
3 cucumbers, chopped
2 cups chicken stock
½ bunch chives, chopped
½ bunch parsley, chopped
2 lemons, juiced
200ml single cream
Blueberries and nuts for garnish
1 Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, until softened. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes. Add the stock, bring to the boil then reduce the heat again. Season well, and leave to simmer for 5 minutes.
2 Add the chives, parsley and lemon juice and cook for a further 5 minutes.
3 Transfer to a blender and purée until smooth. Place the soup in a bowl, allow to cool at room temperature then refrigerate until cold then whisk in the cream and season to taste.