Scandia's Cold Cucumber Soup Recipe

Peel and thinly slice 2 cucumbers. Melt butter, and add sliced 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 boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally. Puree through a sieve or in a blender container and chill soup in refrigerator several hours. Peel, halve and remove seeds from remaining cucumber, then grate. Add to soup with half and half, lemon juice and dill to taste. Serve in cold soup cups and top each serving with a dollop of sour cream. Makes six servings.
NOTE: Hothouse or English cucumbers do not need to be seeded.