3 cucumbers
2 tbsp. butter
1 leek (or onion) chopped fine
1 c. milk
1 tsp. dill or mint
1 tbsp. flour
3 c. chicken stock (canned)
1 tbsp. lemon juice
Salt and pepper

Peel and cut up 2 cucumbers and the leek. Saute in the butter until tender. Stir in flour. Add chicken stock. Put in blender for 1 minute. Add 1 cucumber, milk, lemon juice, dill or mint. Blend 1 more minute. Chill until icy cold. Correct seasoning with salt and pepper.