1-1 1/2 cucumbers (about 1 lb.), extra slices for garnish
1 1/2 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
3/4 c. chicken broth
1/2 c. milk
1/2 c. light cream or sour cream (low fat yogurt can be substituted)

1. Pare cucumbers; cut in half lengthwise. Scoop out and discard seeds. Cut cucumbers into 1/4 inch pieces.

2. In large saucepan or fry pan saute cucumber in hot butter 5 minutes or until transparent. Remove from heat. Stir in flour and salt. Gradually add broth and milk.

3. Cook over medium heat, stirring constantly. Reduce heat; simmer, covered 15 minutes.

4. Turn into blender; blend high speed 1 minute (or press through a sieve). Turn into a bowl.

5. Stir in cream, sour cream or yogurt. Refrigerate, covered at least 4 hours until well chilled.

6. When serving garnish with cucumber slices and chopped pecans. Makes 4-5 servings.