Chilled Cream Of Cucumber Soup

1. 1

   In a large saucepan, saute onion in butter until tender.

2. 2

   Slice 1/3 cup cucumbers; refrigerate.

3. 3

   Chop the remaining cucumbers and add to onion mixture.

4. 4

   Add the broth, dill, vinegar, and salt; bring to a boil.

5. 5

   Gradually add farina, stirring constantly.

6. 6

   Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

7. 7

   Cool slightly.

8. 8

   In a blender or food processor, process soup in batches until pureed.

9. 9

   Pour into a container; refrigerate until chilled (about 4 hours).

10. 10

    Just before serving, whisk in 1/2 c. sour cream

11. 11

    Garnish each serving with reserved cucumber slices and 1 T sour cream.

* Per serving · 4 servings · Values may vary.

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