1: Wash the cucumbers well. Peel & slice each one in half, lengthwise. Using a spoon, scrape out the seeds of each cucumber. Cut them into chunks & pop ‘em into a soup pot.
2: Halve the yellow onion, cut the root off, & peel. Cut into chunks and pop it into the pot.
3: Season with some salt & black pepper, then pour in 1 1/2 cups of water.
4: Cover the pot with a lid & simmer for about 20 minutes- or until the cucumbers & onions are soft. Remove from the pot & set aside.
5: In the soup pot, pour in a 1/2 cup of water & whisk in the 1/4 cup of flour. Mix in a spoonful of chicken bouillon paste & add the 1/2 stick of butter. Cook on low heat, stirring often, for 5 minutes.
6: Using an immersion blender, blend the onions & cucumbers until smooth. Pass ‘em through a mesh strainer.
7: Then, into the pot with the flour, pour 2 more cups of water, along with the cucumber juice & another spoonful of chicken bouillon paste.
8: Season with whatever makes ya little heart happy! Simmer for about 2 minutes.
9: Remove from the heat & pass through a mess strainer once again, into a jar. Cover with lid & pop it into the ice box (fridge) until VERY COLD.
10: Once cold, chop some of that fresh dill & mix into the soup, along with some cold heavy cream.
11: (essential step) drink from the bowl.
