Check out more of Linda's great Soup, Stew and Chili Recipes.

Cold Cucumber Soup

3 medium cucumbers, divided
2 tablespoons butter
1 leek, chopped (white part)
2 bay leaves
1 tablespoon all-purpose flour
3 cups vegetable or chicken broth
1 teaspoon salt
1 cup half and half cream
Juice of 1/2 lemon
Chopped dill
Sour cream

Cut and clean leeks: You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice of thee fibrous green tops, leaving only the white-to-light green stalk. Discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).

Peel and thinly slice 2 cucumbers. In a large pot, melt butter; add sliced cucumbers, leek, and bay leaves. Cook slowly until tender, but not brown. Discard bay leaves.

Stir in flour, mixing  well. Add vegetable or chicken broth and salt; bring just to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally. Remove from heat.

Puree mixture through a sieve or in a blender or food processor. Chill soup in refrigerator several hours.

Peel, halve, and remove seeds from remaining cucumber, then grate. Add to soup with half and half cream, lemon juice, and dill to taste. Correct seasoning with salt and pepper. Chill in refrigerator for at least another 30 minutes, so soup will be icy cold when served.

Serve in cold soup cups and top each serving with a dollop of sour cream.

Makes six servings.