Directions

1. In a saucepan, melt the butter, add the flour and cook over low heat for 3 minutes, stirring constantly. Whisk in the hot stock and continue whisking while bringing the mixture to a boil.
2. Add the cucumber, stir, and return to the boil.
3. Remove from heat immediately and let cool on the counter.
4. Place the cooled soup in a blender with the chopped chives and purée until smooth. Season with salt and pepper and refrigerate.
5. At serving time, pour chilled soup into bowls and garnish with a spoonful of yogurt and some of the shrimp. Decorate with a few lengths of chives.