Chilly Cucumber Soup

INGREDIENTS:

4 large cucumbers
2 tablespoons (30 ml) butter or margarine
2 tablespoons (30 ml) all-purpose flour
1/4 cup (60 ml) finely chopped fresh parsley
1/4 cup (60 ml) finely chopped celery leaves
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups (500 ml) water
2 cups (500 ml) light cream or half-and-half cucumber slices, celery leaves and lemon peel for garnish

PROCEDURES:

1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875 ml). Set aside.

2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.

3. Add chopped cucumbers, parsley and chopped celery leaves, Reduce heat to low. Cook and stir until cucumbers are tender when pierced with fork, about 8 minutes.

4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. removed from heat. Let stand at room temperature until cool.

5. Process soup in small batches in blender or food processor until smooth.

6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish, if desired.

~ Makes about 6 first-course servings