Dilled Cucumber Soup - cooking recipe

Ingredients

2 large cucumbers
1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
1 1/2 cups chicken stock
1 tablespoon lemon juice
3/4 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
salt
1/2 pint sour cream (can use low or no-fat)

Preparation

Peel cucumbers.
Cut several thin slices and put in ice water.
Save these slices for garnish.
Chop remaining cucumbers.
Saute cucumbers and onion in butter over medium heat until wilted, but not browned.
Pour into blender and pulse until finely chopped, almost liquid.
Return to saucepan; add chicken stock, lemon juice, dill weed and salt.
Simmer about 5 minutes to blend flavors.
Remove from heat; cover and refrigerate for at least 6 hours.
Just before serving, stir in sour cream.
If desired, add 1 to 2 drops of green food coloring.
Garnish each serving with a cucumber slice and fresh dill weed.