Cold Cucumber Soup Recipe

Peel, seed and slice the cucumbers. In a heavy 10 to 12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally. Stir in the flour and cook slowly for 3 to 4 minutes, stirring frequently. In a 2 quart saucepan, heat the chicken broth and milk and stir this slowly into the cucumber mixture. Add the strained lemon juice, dill weed, salt and pepper. Simmer gently, stirring for about 10 minutes, until thickened. Put into blender until smooth. Put the soup into a large mixing bowl. Cool completely. Add sour cream, taste for seasoning. Cover and refrigerate for at least 6 hours. Serve in chilled soup bowls, garnished with chopped chives.