Cucumber Soup - cooking recipe

Ingredients

1 lb. cucumbers
1/3 c. finely chopped onion
1/3 c. finely chopped green pepper
2 c. milk
2 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. nutmeg
2 Tbsp. margarine
1/4 c. flour
2 c. chicken stock or chicken broth
1 Tbsp. Worcestershire
1/4 tsp. pepper

Preparation

Melt margarine; add onions and peppers and cook until onion is soft.
Add flour and stir in.
Add chicken stock and cook until mixture comes to a boil.
Quarter cucumbers lengthwise; scoop out seeds and cut crosswise into 1/8-inch slices.
Add remaining ingredients and cook until cucumbers are tender.
Blend until smooth before serving.
Can be served hot or cold.