INGREDIENT: 1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4 pint plain yougart, cucumber slices to garnish.
DIRECTION: Trim and finely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stiring occasionally. Remove from the heat and allow to cool. Purée mixture in blender. Stir in the yougart and chill until serving.
NOTES: Decorate chilled soup bowl with thin cucumber slices.
Not a NESTLÉ®-tested recipe.