|Onion||1 Tablespoon, finely chopped|
|Chicken broth||3 Cup (48 tbs)|
|Light cream||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
Reserve half a cucumber for garnish; peel, seed, and finely chop remaining cucumbers to make 31/2 cups.
Cook onion in butter till tender.
Add chopped cucumber and chicken broth.
Simmer, covered, till cucumber is tender and transparent, about 10 minutes.
Press mixture through sieve or food mill.
Mix cream and egg yolks.
Stir a moderate amount of hot mixture into egg mixture; return to hot mixture.
Cook and stir till slightly thickened.
Season to taste with white pepper and 3/4 teaspoon salt.
Serve hot or chilled, garnished with slices of reserved cucumber.