Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Leeks, chopped fine |
| ¼ cup | Onion, chopped fine |
| ¼ cup | Celery, chopped fine |
| 3 \N | Cucumbers, peeled, seeded, |
| \N \N | And chopped |
| \N \N | Butter |
| ¼ cup | Sherry |
| 2 cups | Chicken stock |
| \N \N | Roux* |
| \N \N | Salt and pepper to taste |
| \N \N | Pinch of sesame seeds, dry |
| \N \N | Mustard, thyme, chervil |
| 1 pint | Light cream |
| ¼ cup | Orange juice |
Saute the leeks, onions, celery, and cucumbers in butter. Add sherry, chicken stock and seasonings and let cook 20 minutes. Add roux* to thicken and then add light cream. Cook 15 minutes and cool. Add the orange juice and serve cold. *Roux-Mixture of melted butter and flour used to thicken soups and
sauces