Cucumber & Celery Soup

by Keith Abel

The Abel & Cole Cookbook
www.abelandcole.co.uk 

1 knob of butter

1 mug of diced celery

1 mug of sliced leek

1 1/2 mugs of diced cucumber (plus some more for garnishing)

1 mug of peeled & diced potato

2 mugs of chicken or vegetable stock

salt & freshly ground black pepper

a good couple of pinches of cayenne pepper

a dollop of natural yoghurt, to serve

a sprinkle of chopped fresh mint, to serve

Melt the butter in a large pot and sweat the celery, leek & cucumber over a low heat for about 10 minutes, stirring every now and then.  Now add the potato and stock and a little seasoning of pepper, salt & cayenne pepper, bring to the boil, then reduce to a light simmer for another 10-15 minutes.

Blitz the mix with one of the many kitchen gadgets you have lurking in the cupboard until it's smooth and check for seasoning again.  Run it through a sieve if you have one or just serve in warm bowls with a dollop of yoghurt and a sprinkle of diced cucumber and mint.