1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yoghurt, cucumber slices to garnish.
Trim and filnely 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.stirring occasionally. Remove from the heat and allow to cool. Pur?e mixture in blender. Stir in the yoghurt and chill until serving.
Note: Decorate chilled soupbowl with thin cucumberslices