Cucumber Soup, Danish Style
|Cucumbers||2 Medium, pared|
|Leek||1 Medium, sliced|
|Chicken broth||3 Cup (48 tbs)|
|Cucumber||1 Medium, pared and grated, discard seeds|
|Light cream||1 Cup (16 tbs), chilled|
|Lemon||1 , juiced|
Slice 2 cucumbers; cook slowly in butter with the leek and bay leaves until tender but not brown.
Stir in flour and salt.
Heat until bubbly.
Stir in the broth.
Simmer 20 to 30 minutes.
Press mixture through a sieve and chill.
Add grated cucumber, cream, lemon juice, and a bit of chopped fresh dill.