Chilled Cream Of Cucumber Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons margarine
2 lbs cucumbers, peeled
5 cups chicken broth
1/4 cup minced fresh dill or 1 tablespoon dill weed
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1/4 teaspoon salt
1/4 cup quick cooking farina
1 cup low-fat sour cream, divided

Preparation

In a large saucepan, saute onion in butter until tender.
Slice 1/3 cup cucumbers; refrigerate.
Chop the remaining cucumbers and add to onion mixture.
Add the broth, dill, vinegar, and salt; bring to a boil.
Gradually add farina, stirring constantly.
Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Cool slightly.
In a blender or food processor, process soup in batches until pureed.
Pour into a container; refrigerate until chilled (about 4 hours).
Just before serving, whisk in 1/2 c. sour cream
Garnish each serving with reserved cucumber slices and 1 T sour cream.