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
* 1½ 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.
# Stir 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.
Category:Chicken stock and broth Recipes
Category:Cucumber Recipes
Category:Dill Recipes
Category:Leek Recipes
Category:Lemon juice Recipes
Category:Light cream Recipes
Category:Panamanian Soups
Category:Recipes that need photos
Category:White pepper Recipes