3 cucumbers (peeled)
3 green onions (white only)
1 tbsp. flour
3 c. chicken stock
1 tbsp. lemon juice
1 tbsp. fresh mint (finely chopped)
2 tbsp. butter
1 bay leaf
1 tsp. salt
1 c. cream
Salt and pepper
1/2 c. sour cream

Cube two of the cucumbers. Saute in butter with sliced onion whites and bay leaf. Cook until tender, but not brown. Stir in flour. Add chicken stock and salt. Simmer 30 minutes. Put mixture through blender, strain and chill. Remove seeds and grate remaining cucumber. Add to chilled soup with cream and lemon juice. Stir in chopped mint, salt and pepper to taste. Chill at least 30 minutes more. Serve in chilled cups topped with sour cream.