Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  cucumbers -- peeled and seeded
  1                cup  fresh parsley
  2                     scallions
  2        tablespoons  butter
  1         tablespoon  salt
  1         tablespoon  white pepper
  1 1/2         quarts  buttermilk
  1               pint  heavy cream
                        chopped mint or dill for garnish

Preparation:

Finely chop cucumbers, parsley and scallions. Heat butter in a skillet and saute the veggies for 1-2 minutes. Season with salt and pepper. Cover and cook 3-5 minutes or until the cucumber is soft. Drain. Combine the buttermilk, cream and veggies. Blend or process until smooth. Chill for several hours or overnight. Adjust seasonings and serve cold with chopped mint or dill.

Nutritional Information:

2647 Calories (kcal); 214g Total Fat; (70% calories from fat); 70g Protein; 128g Carbohydrate; 766mg Cholesterol; 8413mg Sodium