2 c. peeled and coarsely chopped
1 c. chicken broth
1 c. light cream
1/4 c. chopped chives
1/4 c. chopped celery leaves
3 sprigs of parsley
3 tbsp. soft butter
2 tbsp. of flour
Cover the container and blend in mixer
until smooth. Season with salt and
pepper. Serve either hot or cold. If
served hot, garnish with a very small
amount of dill weed. If served cold,
garnish with finely chopped cucumbers
and a bit of grated lemon rind.
Serves 4 to 6.