Cucumber Soup

Delightful, light, and refreshing cool summer soup.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3  cups cucumbers, peeled and diced
• 3⁄4 cup  chopped scallion (including 2-inch green stems)
• 2  tablespoons butter
• 2  tablespoons flour
• 4  cups chicken broth
• 1  tablespoon lemon juice
• 1⁄2 cup sour cream
• 1 -2  tablespoon  chopped fresh dill

Directions

1. Place the cucumber, scallions and butter in a saucepan.
2. Cover with a circle of wax paper cut to fit the inside of the pan exactly.
3. Simmer over low heat for 10 minutes.
4. Discard the paper and add the flour.
5. Stir in the chicken broth and lemon juice.
6. Simmer for 10 minutes.
7. Add salt if necessary.
8. Puree the soup in the blender or hand help emmersion blender and chill in the refrigerator for four hours.
9. Garnish each bowl with sour cream and dill weed.
10. *Adding a bit of green food coloring makes this cool summer soup a tad bit prettier but it's certainly not a must.