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Cream of Cucumber Soup

2 c. peeled and coarsely chopped cucumbers
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. 

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