knob of butter
1 cucumber, sliced
2 tblsp rice
salt and pepper to taste
2 pts (1 litre) chicken stock
2 tblsp cream
2 egg yolks
1. Sauté cucumber and shallots in butter.
2. Add rice and cook until rice is soft.
3. Add stock, season, bring to the boil, then simmer for 10 minutes.
4. Remove from heat, liquidise, return to pan and heat to near boiling.
5. Put egg yolks and cream in warmed soup tureen, beat together.
6. Pour hot soup into tureen and serve.
J. Everitt, Dornoch