Preparation Time

30 minutes prep, 4 hours to chill

Ingredients

• 3/4 cup butter
• 4 cups chopped, pealed cucumbers
• 1 cup chopped green onions
• 1/4 cup all purpose flour
• 4 cups chicken broth
• salt & pepper
• 1/2 cup half-and-half
• cucumber slices for garnish

Directions

• melt butter in 12-inch skillet over medium high heat; cook cucumbers and onions in butter.
• blend flour well into the pan juices.
• gradually add broth, stirring.
• cook until mixture thickens and begins to boil.
• add salt & pepper to taste.
• cover and simmer over low heat for 10 minutes, stirring occasionally.
• refrigerate until chilled (about 4 hours).
• in covered blender on medium speed blend some of mixture until smooth.
• strain blended mixture through sieve into bowl.
• discard seeds, and repeat with rest of mixture.
• stir in half-and-half.
• pour into chilled individual bowls and garnish with thin cucumber slices.