1. Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned. 2. Stir in 1 tbsp flour. 3. Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill. 4. Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon. 5. Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste. 6. Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served. 7. Serve in chilled soup cups with a dab of sour cream on top of each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
