- Peel cucumber and cut in half lengthways.
- Remove the seeds and cut the remainder into small pieces
- Melt butter in a thick pan
- Gradually add stock. Bring to boil
- Add cucumber, salt and pepper to taste and simmer until
cucumber is tender
- Pour soup through the sieve, beating cucumber to a thin
puree
- Return the pan
- In small pan bring milk to boil and stir it into the soup
Beat up egg, remove soup from heat,
stir in egg and serve immediately. The cream should be added for the non-slimmer only with
the egg.
