Creamy Cucumber Veloute

• 1 pound European cucumbers, cut into 1/2-inch pieces
• 3/4 cup plain whole milk yogurt
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• Pinch of curry powder
• Pinch of cayenne pepper
• 2 teaspoons creme fraiche or sour cream
• Salt and freshly ground white pepper
• 1/4 cup heavy cream
• 16 small mint leaves

1. In a blender, combine the cucumbers, yogurt, water, lemon juice, curry powder and cayenne and puree until very smooth.
2. Blend in the creme fraiche.
3. Strain the soup through a fine sieve, pressing down on the solids to extract as much liquid as possible.
4. Season the veloute with salt and white pepper and refrigerate until chilled.
5. In a medium bowl, gently whip the cream.
6. Season with salt and white pepper and chill.
7. Just before serving, stir the veloute and pour it into 8 small glasses or demitasse cups.
8. Garnish each serving with a heaping teaspoon of the whipped cream and 2 mint leaves.

cucumbers, milk yogurt, water, lemon juice, curry powder, cayenne pepper, creme fraiche, salt, heavy cream, mint

Taken from www.foodandwine.com/recipes/creamy-cucumber-veloute (may not work)