Ingredients
3 Tbsp. butter or margarine
3 cups peeled, seeded and chopped cucumber
1 medium onion, finely chopped
2 Tbsp all-purpose flour
1 tsp salt
1/8 tsp. pepper (white is best)
1 Tbsp lemon juice
2 cups chicken broth
1/4 tsp dry dill weed
1/4 cup sour cream (optional)
fresh dill weed for garnish

Preparation
Melt butter in frying pan. For easy removal of seeds, cut peeled cucumbers in half lengthwise, then use spoon as a scoop. Add cucumber and onion to butter. Saute until about half of the cucumber liquid has evaporated, about 10 minutes. Mix in flour, salt and pepper. Stir in lemon juice, chicken broth and dill weed. Heat and stir until it boils and thickens. Cool slightly. Run through blender. If you prefer chunky soup, omit blender step. May be frozen at this point.

To serve, heat to simmering temperature. Whisk in sour cream, (also good without), and chill then serve. Fresh dill weed makes a good garnish. Makes about three cups.

Variation: Cream of Cucumber Soup Use milk instead of chicken broth and skip chill step and directly serve.