1. Peel and thinly slice 2 (only two) cucumbers. 2. Melt butter. Add sliced cucumbers, leek and bay leaves, and cook slowly until tender but not brown. Discard bay leaves. 3. Add flour and mix well. 4. Add chicken broth and salt and bring to boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally. 5. Puree through a sieve or in blender container and chill soup in refrigerator several hours. 6. Peel, halve and remove seeds from the third cucumber, then grate. Add to soup with Half-and-half, lemon juice and chopped dill to taste. 7. Serve in cold soup cups and top each serving with a dollop of sour cream. Recipe by: Milt Epstein email@example.com Posted to recipelu-digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (2688g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1995 (75%)|
|Amt Per Serving||% DV|
|Total Fat 221.7g||296 %|
|Saturated Fat 137.6g||688 %|
|Monounsaturated Fat 63.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 692.7mg||213 %|
|Sodium 892.4mg||31 %|
|Potassium 3740.7mg||98 %|
|Total Carbohydrate 125.3g||37 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 116.9g|
|Protein 59.6g||85 %|
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Calories per serving: 2646
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