Cold Cucumber Soup

Ingredients

 * 1 tbsp butter
 * 2 peeled cucumbers, sliced
 * 1 peeled cucumber, seeded, diced
 * 1 tbsp chopped fresh dill
 * 1 sliced leek, white part only
 * 1 bay leaf
 * 1 tbsp all-purpose flour
 * 3 cups fresh chicken stock (or vegetable stock)
 * 1 tbsp salt
 * white pepper to taste
 * 1 cup light cream
 * 1½ lemons for juice
 * 1 tbsp honey, optional

Directions

 * 1) Heat butter in a large heavy-bottomed saucepan and saute two sliced cucumbers gently over low heat 3–4 minutes.
 * 2) Add dill, leek, and bay leaf and cook over low heat for 20 minutes until cucumbers are tender.
 * 3) Stir in flour until flour is absorbed.
 * 4) Add stock and salt and simmer gently 30 minutes more.
 * 5) Let mixture cool 30 minutes and then puree in a blender ½ at a time.
 * 6) Return to pan or place in a refrigerator container with tight cover, adding white pepper if desired.
 * 7) Chill at least one hour.
 * 8) Stir in diced cucumber.