2. Slice the cucumbers and saute in 2 tablespoons butter until tender.

3. Stir in 4 tablespoons flour, then gradually add 4 cups of chicken stock. Simmer 10 minutes.

4. Scald 1 cup of milk with one onion sliced in it, then strain the milk into the soup.

5. Remove from the heat and puree the soup in blender or food processor.

6. Stir in 2 cups of cream. May be served warm or chilled. You may substitute 2 cups sour cream but soup must be cool or it will curdle. Garnish with fresh chives or tarragon. Serves 6.