2 med. cucumbers
1 c. water
2 slices onion
1/4 tsp. salt
1/8 tsp. white pepper

Peel and seed cucumbers. Dice into a heavy 2-quart saucepan and add remaining ingredients. Cook covered until very tender. Process in a blender or food processor until smooth.

Mix 1/4 cup flour with 1/2 cup chicken stock or canned broth, stir until smooth. With a wire whisk add 1 1/2 cups more chicken stock to the flour paste. Return the cucumber puree to the saucepan and add the flour mixture and 1/2 a small bay leaf. Stir over low heat until thick. Cook 2 minutes. Strain and chill 6 to 8 hours. When ready to serve add 3/4 cup cream and 1 tablespoon chopped fresh dill. Serve cold.