Chilled Cucumber Dill Soup

Directions

1. 1. Peel and thinly slice 2 (only two) cucumbers.
2. 2. Heat butter. Add in sliced cucumbers, leek and bay leaves, and cook slowly till tender but not brown. Throw away bay leaves.
3. 3. Add in flour and mix well.
4. 4. Add in chicken broth and salt and bring to boil, then reduce heat and simmer for 20-30 min, stirring occasionally.
5. 5. Puree through a sieve or possibly in blender container and refrigeratesoup in refrigerator several hrs.
6. 6. Peel, halve and remove seeds from the third cucumber, then grate. Add in to soup with Half-and-half, lemon juice and minced dill to taste.
7. 7. Serve in cool soup c. and top each serving with a dollop of lowfat sour cream.