CHILLED CUCUMBER SOUP with FRESH DILL

Serves 8



30 grams butter

3 cups cucumber

2 tablespoons chopped fresh dill

...
2 D/spoon flour

2 cups chicken stock

1 large Leek, white part only, sliced

1 bay leaf

250 ml fresh cream

1 teaspoon salt

1 tablespoon lemon juice



Saute the leek in buttr until softened. Add cucumber, coat well with butter and cook gently for 5 minutes. Stir in dill and flour. Add chicken stock, bay leaf, salt and simmer for 30 minutes. Remove bay leaf. Puree and add cream and lemon juice to taste. Adjust seasoning. It is always preferable to make soup a couple of days in advance to allow the flavours to mature.