TWO MORE COLD SOUPS This two soups are elegant, and one is good for a vegetarian or low calory group and the Senegalese Soup is extremely elegant and deserving of a Menu to be remembered. ENJOY!

COLD CUCUMBER SOUP
Serves 8

4 large cucumbers
4 scallions, whites only, sliced
2 tb butter
1 tb olive oil
2 tb flour
2 1/2 cups chicken broth
1/2 cup milk
1 1/2 tb fesh lemon juice strained
2 tsp dried dill weed
1/2 tsp salt
1/4 tsp white pepper
2 cups sour cream
1/4 cup chopped fresh mint

Peel, seed and slice the cucumbers. In a heavy 12 inch skillet sauté the cucumbers and scallions in the heated butter and oil for about 10 minutes, stirring occasionally. Stir in the flour and cook slowly for 4 minutes, stirring frequently. In a 2 quart saucepan heat the chicken broth and milk and stir this slowly into the cucumber mixture. Add the strained lemon juice, dill weed, salt and pepper. Simmer gently, stirring, for about 10 minutes, until thickened. Put in blender (2 batches) until smooth. Put the soup into a large mixing bowl. Cool completely. Add sour cream, taste for seasoning, cover and refrigerate for at least 6 hours. Serve in chilled soup bowls garnished with chopped fresh mint.

SENEGALESE SOUP
Serves 6

5cups chicken broth
4 egg yolks
2 cups heavy cream
2 tsp curry powder
Dash cayenne pepper
1/4 tsp lemon juice
salt
1 cup finely chopped cooked chicken breast
4 tb minced fresh parsley

Heat the chicken broth in the top of a double boiler to the scalding point. Mix the yolks, cream curry, cayenne and lemon juice in a bowl. Stir 1/2 cup of the hot broth into the egg yolk mixture and then, pour the mixture slowly into the hot broth. Cook, stirring constantly, over simmering water until the soup thickens slightly. Taste; add up to 1 tsp salt, if necessary. Remove the double boiler from the double boiler from the heat; cool. Refrigerate 3-4 hours. When ready to serve, stir in the chicken. Serve in chilled soup bowls, garnished with fresh parsley. May be made 24 hours ahead.