CUCUMBER CREAM SOUP

3 - 4 cucumbers
1 oz. flour
1 1/4 c. milk
2/3 c. cream
1 oz. butter
2 1/2 c. chicken stock
1 onion, thinly sliced salt and pepper
1 tbsp. chopped green onions/chive METHOD
1. Peel cucumbers, cut into slices and remove seeds.
2. Melt butter in pan and cook cucumbers for 10 minutes over low heat.
3. Stir in flour and add stock slowly stirring all the time.
4. Heat the milk with onion to boiling and add cucumber mixture, still stirring.
5. Simmer for 10 minutes.
6. Puree. Stir in half the cream and season to taste.
7. Pour into individual bowls and chill.
8. Add rest of cream and green onions just before serving.