Ingredients
2 cups peeled & chopped cucumbers
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
3 springs parsley
3 tablespoons soft butter
2 tablespoons flour
Salt and pepper
1 cup chicken broth
1 cup light cream
Method
Combine vegetables in a blender until smooth. Make a white sauce by melting butter in a saucepan, add flour and stir until golden. Add broth and cream. Cook while stirring until thickened. Add to blended vegetables to the white sauce. Season with salt and pepper. To serve cold, garnish with finely chopped cucumber and ground lemon rind. To serve hot, garnish with dill weed.
