2 (8") cucumbers, peeled, cut in half, seeds removed
6 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
16 oz. chicken stock
1/2 tsp. dill or tarragon
8 oz. milk

Cut cucumbers into 1/4 inch chunks. Saute in 3 tablespoons butter for about 10 minutes. Do not brown. Remove from pan. Blend 3 tablespoons butter, flour, salt and slowly add chicken stock until thick. Place cucumbers and sauce in blender for 1 minute. Turn into bowl, add milk and chill well - at least 4 hours. Serve cold as first course. Garnish with watercress or parsley. Serves 4.