27 oz. chicken stock or broth, light
1 oz. chervil, fresh
1/2 clove garlic, fresh
4 oz. whipping cream
4 oz. sour cream
1 sm. cucumber
1 pinch cayenne pepper
1 pinch salt
1 pinch pepper, white, freshly ground

Bring chicken stock to a boil in a medium saucepan. Wash chervil and reserve 4 sprigs for garnish. Finely chop remaining chervil and stems. Add chopped chervil and garlic to chicken stock and boil for 5 minutes. Pour through a fine sieve and allow to cool.

Peel and halve cucumber lengthwise. Reserve 2 strips of the peel. Scoop our the seeds with a teaspoon and thinly slice cucumber. Spread slices out on a tray and sprinkle with salt. Allow to "rest" for 30 minutes, then rinse with cool water.

Reserve 1/3 of the cucumber slices for garnish. Combine remaining 2/3 cucumber slices and the 2 strips of cucumber peel with the chicken stock mixture in a food processor or blender and puree. Pour through a fine sieve. Stir in whipping cream, sour cream, and spices. Chill.

Place equal amounts of reserved cucumber slices into 4 soup cups or bowls and add chilled soup to each one. Garnish with chervil sprigs. Serves: 4. (Prep and Cooking Time: 55 minutes)