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