Cucumber Crème Soup

Cut cucumbers into 1/2 inch dice. Cook onion and garlic in butter in a 3 qt saucepan over moderate heat, stirring until softened, about 2 min. Stir in cucumbers and Pernod and cook, stirring occasionally, until softened, about 4 min. Add broth and simmer, uncovered, until cucumber is tender, 10-15 min. Stir in cream and return to simmer. Stir cornstarch mix again, then whisk into soup and simmer, whisking occasionally, 2 min. Season w s&p and serve hot or chilled

Cucumber 2 English, peeled, halved lengthwise, & seeded
Onion 1 T finely chopped
Garlic 0.5 tsp. Minced
Butter 2 T unsalted
Pernod 1 tsp