Danish Cucumber Soup - cooking recipe

Ingredients

5 medium cucumbers
2/3 c. onion, chopped
2 Tbsp. butter/oleo
1/4 c. flour
3 c. chicken broth
2 bay leaves
salt and pepper to taste
1 c. half and half
1 Tbsp. lemon juice
chopped dill

Preparation

Peel cucumbers.
Cut 4 into thin slices and set aside. Cut remaining cucumbers in half. Remove seeds and chop. Set aside. In a large saucepan, saute onion in butter 3 minutes. Blend in flour. Gradually add chicken broth, stirring well. Add all but 8 cucumber slices to broth mixture. Add bay leaves, salt and pepper. Cover and simmer 10 minutes. Remove bay leaves. Strain 2/3 broth in a large saucepan along with half and half, lemon juice and chopped cucumber.
In electric blender, puree cooked cucumbers and remaining broth. Add to other ingredients in large saucepan. Heat slowly.
Ladle into soup bowls.
Top each serving with a cucumber slice and a sprinkle of chopped dill.
Makes 6 to 9 servings.