Chilled cucumber & dill soup

This soup is a fantastic summer starter, easy to make (you can make it the night before), refreshing, and best of all it looks fantastic in a Michael Minkoff bowl!

30 gms butter
1 onion finally chopped
6 cucumbers, peeled and diced
1 large potato, peeled and diced
Good pinch curry powder
300 ml chicken or vegetable stock
25 gms dill chopped
150 ml milk
Lemon zest, salt, pepper
Optional tsp of soy sauce

Melt the butter in a pan, add the onion, potato and cucumber. Cook gently for 4-5 minutes add a splash of water, a pinch of curry powder, cover and sweat over a low heat for 15 minutes until soft but not coloured. You may need to add a little more water.
Add the stock and season. Bring to the boil, reduce heat and simmer for 1 5 minutes until the vegetables are completely soft. Stir in the lemon zest and leave to cool. Add the chopped dill and milk. Puree.  Adjust  seasoning, a tsp. of soy sauce does wonders for the flavour!
Chill well. To serve: place in bowls and garnish with sprigs of dill ( and a sprinkle of curry powder if you like).

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