Cucumber Soup - cooking recipe

Ingredients

3 c. cucumber, peeled and diced
3/4 c. chopped scallions, including 2-inch green stems
2 Tbsp. butter
2 Tbsp. flour
4 c. chicken broth
1 Tbsp. lemon juice
1/2 c. sour cream
1 to 2 Tbsp. chopped fresh dill weed

Preparation

Place the cucumber, scallions and butter in a saucepan.
Cover with a circle of wax paper cut to fit the inside of the pan exactly.
Simmer over low heat for 19 minutes.
Discard the paper and add flour.
Stir in the chicken broth and lemon juice.
Simmer for 10 minutes.
Add salt if necessary.
Puree the soup in the blender and chill in the refrigerator for 4 hours.
Garnish each bowl with sour cream and dill weed.
Makes 6 servings.