COLD CUCUMBER SOUP
Contributed by Lesley Hendricks

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:

Heat butter in a large heavy-bottomed saucepan and saute two sliced cucumbers gently over low heat 3-4 minutes. 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. Add stock and salt and simmer gently 30 minutes more. 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. (Serves 5)