1 med. leek or 8 lg. green onions
3 tbsp. butter
2 med. cucumbers, peeled and sliced
2 bay leaves
1 1/2 tbsp. all purpose flour
3 c. chicken broth
1 tsp. salt
1 cucumber, peeled, seeded and grated
1 c. whipping cream
1 1/2 tbsp. lemon juice
1 tbsp. finely chopped parsley
2/3 c. finely chopped cooked shrimp
Commercial sour cream

Slice white portion of leek; reserve green top for another use. Melt butter in Dutch oven; add leek, 2 sliced cucumbers, and bay leaves. Cover and cook over low heat about 20 minutes or until vegetables are tender; remove bay leaves. Stir flour into cucumber mixture; cook one minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened. Stir in salt. Pour soup mixture into container of electric blender; process for 30 seconds. Chill soup at least four hours. Just before serving, stir in grated cucumber, whipping cream, lemon juice, parsley and shrimp. Top each serving with a dollop of sour cream. Yields 6 servings.