|Cucumbers||1 Pound, peeled (2 Large Ones)|
|Chicken broth||1 Can (10 oz)|
|Celery||1⁄2 Cup (8 tbs), diagonally sliced|
|Pimiento||1 Tablespoon, diced|
|Lemon juice||1⁄2 Teaspoon|
|Dried chervil||1 Dash, crushed|
1 Slice the cucumbers lengthwise in half.
2 Remove the seeds.
3 Cut into 1 -inch pieces.
4 In a saucepan, add all the ingredients.
5 Cover and bring to a boil.
6 Gently simmer for about 5 minutes, stirring occasionally.
7 Do not drain.
8 Place in the refrigerator and chill.
9 Drain well, and reserve the broth.
10 Mix water with the reserved broth, just enough to make 10 ounces.
11 In a saucepan, heat the broth mixture, stirring occasionally.
12 Pour in cups and serve.