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Chilled Cream of Cucumber Soup

2 md Cucumbers; peeled & diced
1 c Water
1 sm Onion; sliced
2 ts Salt
1/8 ts Black pepper
3/4 c Heavy cream
1 tb Chopped chives
4 tb Flour
2 c Chicken broth
2 Whole cloves

Cook cucumbers, water, onion, salt & pepper until cucumbers are tender. Put in blender until smooth. Dissolve flour in 1/2 cup chicken stock. Combine with pureed cucumber, remaining chicken broth & cloves. Cook over medium heat, stirring constantly, until it boils. Boil for 2 minutes. Chill. Before serving, remove cloves, add cream & finely chopped chives.

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