This soup was served in a chilled sterling silver bowl. The waitstaff had to be vigilant and count the bowls to make sure all were returned, and then painstakingly polish the vessels after their last guest had departed.
Serves 6
2 tbsp. unsalted butter, softened
3 medium cucumbers, peeled, seeded, and thinly sliced
1 medium leek, cleaned and chopped
2 bay leaves
1 tbsp. all-purpose flour
2 cups chicken broth
1 tsp. sea salt
1 tsp. mint, chopped fine
1 cup half-and-half
2 tsp. freshly squeezed lemon juice
chopped dill
sour cream
1. Melt the butter in a large Dutch oven over medium heat, then add the cucumbers, leek, and bay leaves. Cook slowly until tender but not brown, 8 to 10 minutes. Discard the bay leaves.
2. Add the flour and mix well. Add the chicken broth, salt, and mint, bring to a boil, and then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally.
3. Transfer to a blender and purée until smooth (or use an immersion blender in the pan). Chill until cold.
4. Add the half-and-half, lemon juice, and chopped dill to taste.
5. Serve in bowls with a dollop of sour cream and a sprinkle of dill.