3 tablespoons unsalted butter
1 pound chicken wings, cut at the joints into 3 pieces
1 large onion, chopped
3 1/2 cups (about 2 large) cucumbers, peeled, seeded and chopped
2 teaspoons ground cumin
1/4 teaspoon cayenne, or to taste
5 tablespoons all purpose flour
1 cup milk
1 1/2 cups grated sharp Cheddar

Directions:
In a kettle heat 1 tablespoon of the butter over moderate heat until the foam subsides and in it brown the chicken, patted dry and seasoned with salt and pepper. Add the onion and cook the mixture, stirring, until the onion is golden. Add the remaining 2 tablespoons butter, 2 1/2 cups of the cucumber, the cumin, the cayenne, and the flour and cook the mixture, stirring, for 3 minutes. Stir in 5 cups water, bring the liquid to a boil, stirring, and simmer the mixture, covered partially, for 1 hour.

Transfer the chicken with a slotted spoon to a cutting board, discard the skin and bones, and chop the meat.

Stir the milk and the Cheddar into the soup mixture and heat the mixture, stirring, until the Cheddar is just melted but do not let it boil. In a blender purée the mixture in batches and return it to the kettle.

Stir in the remaining 1 cup cucumber, the chicken meat , and salt and pepper to taste and heat the soup over moderately low heat, stirring, until it is hot.

Makes about 8 cups, serving 6.

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