“A first course soup should stimulate the appetite with out satisfying it”
1/4 cup butter
4 cups chopped peeled cucumbers
1 cup chopped green onions
1/4 cup all purpose flour
4 cups chicken broth
salt and pepper
1/2 cup half and half
cucumber slices for garnish
in 12 inch skillet over medium high heat, in butter, cook cucumbers and onions. Blend flour well into the pan juices.
Gradually add broth, stirring: cook until mixture thickens and begins to boil. Add salt and pepper to taste.
Cover: simmer over low heat 15 minutes, stirring occasionally. Refrigerate until Well chilled.
In covered blender at medium speed, blend some of the mixture until smooth.
Strain blended mixture through sieve into bowl. Discard seeds. Repeat with the rest of the mixture
Stir in half and half.
For serving pour into chilled bowls and garnish with cucumber slices.