Ingredients

1/4 cup butter
1/2 cup chopped onion
2 bay leaves
2 lbs peeled, seeded and diced cucumber
2 cups chicken stock
1 cup milk
1 cup whipping cream
2 T chopped fresh dill

In 3-quart saucepan melt butter over medium-high heat;  add onion and bay leaves.  Cook until onion is tender.  Stir in cucumber; cook 5 to 10 minutes or until cucumber is tender.  Reduce heat to medium.  Stir in chicken stock and milk; simmer 5 to 10 minutes or until liquid is reduced.  Remove from heat; cool.  Remove bay leaves; puree in a blender or food processor.  Stir in cream; season to taste with salt and white pepper.

Cover; refrigerate overnight.  Serve chilled in soup cups or bowls; garnish with fresh dill and paper-thin cucumber slices