2-3 Cucumbers, cut lengthwise, seeded, roughly chopped
1 medium onion, roughly chopped
1 stick of butter
salt and pepper
½ cup of flour
3 cups broth
½ cup cream, sour cream or half and half ( I used half and half)
Garnish (cilantro, chives or scallions)
Melt butter and sauté cucumber and onion slowly with salt and pepper until soft, but not brown. Add flour and create a roux. Add broth and cook until thickened. Allow to cool slightly.
Using an immersion blender or food processor, puree the soup. Refrigerate overnight. Add cream before serving. Season with salt and pepper to taste. Garnish with cilantro, chives, or scallions.