• 2-3 medium cucumbers
  • 4-5 scallions or 3 shallots, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 quart chicken stock
  • ¼ teaspoon mace
  • pinch sugar
  • 1 tablespoon minced parsley
  • 1 teaspoon minced dill


Peel and quarter the cucumbers, remove and discard seeds. Cut into small dice. Sprinkle with salt and let stand for 20 minutes. Wash and drain the cucumber. Melt butter and cook the onions very gently for five minutes to soften without browning. Add the cucumber dice and cook gently for 2-3 minutes, stirring frequently.
Sprinkle in flour, blend smoothy and add stock. Bring to a boil stirring constantly. Ad herbs and seasonings, then simmer gently for 15 minutes or until vegetables are tender.
Put soup in blender or food processor and blend until smooth. Return to pot and reheat. Adjust seasoning to taste.