Cold Cucumber Soup II

Ingredients

 * 1 TBSP butter
 * 2 PEELED cucumbers, SLICED
 * 1 PEELED cucumber, SEEDED, DICED
 * 1 TBSP CHOPPED FRESH dill
 * 1 SLICED leek, WHITE PART ONLY
 * 1 bay leaf
 * 1 TBSP all-purpose flour
 * 3 CUPS FRESH chicken stock
 * 1 TBSP salt
 * white pepper TO TASTE
 * 1 CUP light cream
 * 1 1/2 lemons FOR JUICE
 * 1 TBSP HONEY, OPTIONAL

Directions

 * 1) Heat butter in a large heavy-bottomed saucepan and saute two sliced cucumbers gently over low heat 3–4 minutes.
 * 2) Add dill, leek, and bay leaf and cook over low heat for 20 minutes until cucumbers are tender. Sitir in flour until flour is absorbed.
 * 3) Add stock and salt and simmer gently 30 minutes more.
 * 4) Let mixture cool 30 minutes and then puree in a blender ½ at a time. Return to pan or place in a refrigerator container with tight cover, adding white pepper if desired. Chill at least one hour. Stir in diced cucumber