Iced cucumber & yoghurt soup

Ingredients

8	Cucumbers (chopped)
4 tsp	Salt
1.1 lt	Yoghurt
1.1 lt	Tomato juice
4 cloves	Garlic (crushed)
3.6 lt	Vegetable stock
4 bunches	Mint (chopped)
1.1 lt	Single cream
32 drops	Tabasco

Method

1.      Mix cucumber with the salt & leave for 30 mins.

2.      In a food processor blend the garlic, stock, tomato juice, yoghurt, mint & cream.

3.      Drain the cucumber & add to the liquid.

4.      Season with the Tabasco.

Cepe Potato Soup

110g butter

2 onions (fine sliced)

110g dried ceps or 450g fresh ceps

1 glass vermouth i.e. Noily Pratt

900 ml veg stock

2 x potatoes (fine sliced)

1 small bunch thyme

1 sliver lemon peel, this and above in muslin

2 cloves garlic (crushed)

1 small bunch flat leaf parsley

1.      Soak the dried cepes in the hot veg stock.

2.      Sweat the onions down in the butter until just turning golden.

3.      Drain the cepes & squeeze dry, then add to the onions.

4.      Lightly season with salt & pepper & cook gently for 10 mins.

5.      Add the alcohol & allow to boil before adding the stock.

6.      Bring to the boil then add the potatoes & muslin bag.

7.      Place a lid on & simmer for 30 mins.

8.      Remove the muslin bag, add the garlic & parsley & simmer for another 5 mins.

9.      Pass the soup through a mouli or liquidise in a blender.

10.    Adjust the seasoning.