1 onion, chopped
50 gr butter
550 gr cucumber, sliced
1.8 l vegetable stock
2 tablespoons chopped, fresh parsley
Squeezed juice of half a lemon
600 ml cream
In a large skillet saute onion in butter until it is soft and transparent. Add cucumbers and continue to cook over the next 5 minutes on low heat.
Add the broth and cook until boiling. Reduce the heat, add salt and pepper and cook for 5 minutes. Add parsley and lemon juice and cook for 5 minutes.
Blend the soup. Let the soup cool a little, then put it in the fridge.
When ready to serve, whip the cream in a soup. Serve chilled.