Cream Of Cucumber Soup - cooking recipe

Ingredients

3 (8-inch) cucumbers, peeled and cut
1/2 to 1 c. onions, shallots or scallions
3 Tbsp. butter
6 c. liquid (light chicken stock)
1 1/2 tsp. wine or vinegar
3/4 tsp. dill or tarragon
4 Tbsp. quick cooking farina or Cream of Wheat
1 c. sour cream

Preparation

Saute onions in butter until tender, but not brown.
Add seeded cucumber chunks, broth, vinegar and herb.
Bring to a boil and stir in farina.
Simmer, partially covered, for about 20 to 25 minutes.
Puree, then return to soup pot.
Season with salt and pepper.