Cucumber Soup

By Wewah

Ingredients

• 3 cucumbers
• 2 tablespoons butter
• 1 leek
• 1 tablespoon flour
• 3 cups chicken stock
• 1 cup cream
• juice of 1/2 lemon
• 1 teaspoon chopped dill or mint
• salt and pepper

Preparation

Step 1

Peel 2 cucumbers and sauté gently in 2 tablespoons butter with 1 leek sliced (white part) and 1 bay leaf until tender but not browned

Stir in 1 tablespoon flour

Add 3 cups of chicken stock and 1 teaspoon salt and simmer for 30 minutes. Put mixture through a food mill, blender or food processor and chill.

Add: 1 cucumber peeled, seeded and grated, 1 cup cream and juice of ½ lemon

Stir in 1 teaspoon chopped dill or mint. Correct seasoning with salt and pepper.

Chill in refrigerator until icy cold.

Serve in chilled cups with a dab of sour cream on top of each serving.