4 lg. cucumbers, peeled
2 med. onions
1/2 c. butter
2-3 drops green food coloring
3 c. chicken stock
2 tbsp. lemon juice
1 tsp. dill weed
Salt to taste
1 pt. sour cream
Fresh or dried dill

Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber and onion. Saute in butter until wilted but not browned. Process sauteed vegetables with 2-3 drops of green food coloring in blender or food processor until smooth. Return to saucepan. Add chicken stock, lemon juice, dill (crush seeds lightly) and salt; simmer 5 minutes. Chill 6 hours.

Just before serving, stir in sour cream. Garnish with crisp cucumber slices and sprinkle with fresh or dried dill. Serves 6-8. Very good as an appetizer or a first course.