Cucumber Soup

Peel the cucumbers and slice them into 2.5 cm thick pieces, chop the shallots.

In a large pot, mix cucumbers, shallots, broth, salt, and cayenne pepper, and bring to a boil over high heat.

Reduce the heat to let the soup simmer quietly, cover with a lid leaving a small gap, and cook for about 45 minutes until the cucumbers are tender.

Remove from heat and let the soup cool slightly. Pour in batches into a blender and puree.

Pour the soup back into the pot and heat it over medium heat.

In a small bowl, dissolve rice flour in cream, then pour the mixture into the soup.

Continue to simmer on low heat, stirring constantly, for about 10 minutes until the soup thickens.

Chop the parsley just before serving and add it to the soup. Pour into bowls and serve hot.