Cucumber Soup


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4 cucumbers
4 scallions
1 quart chicken stock
1 tablespoon flour
1 egg yolk
1 cup cream
salt and pepper


Peel, seed, and thinly slice the cucumbers, peel and thinly slice the scallions, and simmer both with 1 cup of the stock until soft, about 15 minutes. Stir in the flour, cook for a few minutes, then add the rest of the stock and simmer 10 minutes longer. Stir in the cream and egg yolk and heat without boiling. The soup may be served hot or cold, garnished with finely chopped dill, watercress, parsley or mint, or a combination of these.

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