1 lb. chopped cucumbers
2 tbsp. butter
1/4 c. chopped green onion
4 c. chicken broth
1 tsp. wine vinegar
1 tsp. chopped dill
1/2 c. dairy sour cream
Salt and pepper to taste
Green food coloring, optional
Garnish: fresh dill chopped

Peel cucumbers and chop in 1/2 inch chunks. Melt butter in a heavy kettle and stir in the chopped onion. Saute for two minutes. Add cucumbers, broth, vinegar and dill weed and bring to a boil. Simmer, uncovered, for 20 minutes. Cool and puree in blender, food processor or food mill. Stir in the sour cream and one or two drops green coloring (if desired). Taste and add seasoning. Chill. Serve cold with a garnish of chopped dill.