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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.