Cold Cucumber Soup
3 medium cucumbers,
peeled, seeded and thinly sliced (I like English hot house best)
2 tbsp. butter
1 leek, chopped
2 bay leaves
1 tbsp. flour
3 cups chicken broth
1 tsp. salt (or to taste)
1 cup half and half (you can use fat free)
juice from half a lemon
For Garnish
sour cream
chopped, fresh dill
Melt butter in a
large saucepan. Add 2 cucumbers, leek and bay leaves. Cook slowly
until
tender but not brown. Discard bay leaves. Add flour and mix well.
Add chicken broth and
salt and bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring
occasionally.
Puree soup in batches in a blender and chill in the refrigerator for several
hours. Chop up
the remaining cucumber and add to the soup with the half and half, lemon juice
and some
chopped dill. Serve in cups topped with a little sour cream and dill for
garnish.
