Soup: Cucumber

1. Melt butter in a saucepan, add scallions, and sauté gently until the scallions are partly cooked but not brown.

2. Add the cucumber slices, water, and a little salt and pepper, and simmer for 15 minutes or until the cucumbers are soft.

3. Stir in flour, mixed to a paste with a little cold water, and the hot chicken stock. Stir the mixture until it comes to a boil.

4. Run it through the KitchenAid food mill or a fine sieve.

5. Return the soup to the saucepan. Correct the seasoning, add the chopped cucumber and heavy cream. Reheat and serve.