Cucumber Soup

1. 1

   Place the cucumber, scallions and butter in a saucepan.

2. 2

   Cover with a circle of wax paper cut to fit the inside of the pan exactly.

3. 3

   Simmer over low heat for 10 minutes.

4. 4

   Discard the paper and add the flour.

5. 5

   Stir in the chicken broth and lemon juice.

6. 6

   Simmer for 10 minutes.

7. 7

   Add salt if necessary.

8. 8

   Puree the soup in the blender or hand help emmersion blender and chill in the refrigerator for four hours.

9. 9

   Garnish each bowl with sour cream and dill weed.

10. 10

    *Adding a bit of green food coloring makes this cool summer soup a tad bit prettier but it's certainly not a must.

* Per serving · 4 servings · Values may vary.

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