2 med. cucumbers, peeled & sliced
3 c. canned chicken stock, divided
2 tsp. salt
1/8 tsp. white pepper
4 tbsp. flour
3/4 c. whipping cream or half & half
1 tbsp. chopped chives
Sour cream
Grated lemon rind

Cook cucumbers until tender in 1 cup stock with salt and pepper added. Drain off most of liquid and puree cucumbers in blender with flour dissolved in 1/2 cup stock. Combine mixture with remaining stock. Cook over medium heat until boiling, stirring constantly. Boil for 2 minutes; chill.

Immediately before serving, add cream and chives. Serve ice cold garnished with 1 tablespoon sour cream and a sprinkling of lemon rind. May be prepared 1 day ahead. Serves 4. Preparation time - 45-50 minutes.