Easy recipe Easy Recipe Cold Cucumber Soup II

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one tbsp butter two peeled cucumbers, sliced one peeled cucumber, seeded, diced one tbsp chopped fresh dill one sliced leek, white part only one bay leaf one tbsp all-purpose flour three cups fresh chicken stock one tbsp salt white pepper to taste one cup light cream one½ lemons for juice one tbsp, honey (Recipes by ingridients honey) optional Directions Heat butter in a large heavy-bottomed saucepan and saute two sliced cucumbers gently over low heat three – four minutes. Easy Recipe Cold Cucumber Soup II. Add dill, leek, and bay leaf and cook over low heat for twenty minutes until cucumbers are tender. Stir in flour until flour is absorbed. Add stock and salt and simmer gently thirty minutes more. Easy Recipe Cold Cucumber Soup II. Let mixture cool thirty minutes and then puree in a blender ½ at a time. Easy Recipe Cold Cucumber Soup II. Return to pan or place in a refrigerator container with tight cover, adding white pepper if desired. Easy Recipe Cold Cucumber Soup II. Chill at least one hour. Stir in diced cucumber..