2 med. onions, peeled and chopped
2 med. cucumbers, peeled and chopped
6 tbsp. butter
2 c. chicken broth or water
2 tbsp. flour
2 egg yolks
1/2 c. heavy cream
1 med. cucumber, peeled and diced
Salt
Pepper
Chopped parsley

Cook onions and chopped cucumbers in 4 tablespoons of butter until onions are transparent. Add broth or water and cook until vegetables are tender. Whirl in a blender until smooth.

In the pan, melt 2 tablespoons butter and stir in flour until well blended. Pour in pureed mixture and stir until smooth. Cook until thickened, stirring constantly. Beat egg yolks and cream together and stir into soup. Turn heat down and simmer for 5 minutes.

Just before serving, stir in diced cucumber, season with salt and pepper, and garnish with parsley.