3 (8 inch) cucumbers
2 tbsp. butter
1/4 c. chopped shallots or scallions
4 c. clear chicken broth
1 tsp. wine vinegar
1/2 tsp. dried dillweed or tarragon
3 tbsp. quick-cooking farina cereal
Salt & white pepper
1 c. sour cream
1 tbsp. dillweed or parsley for garnish

Peel cucumbers, cut 12 to 14 paper thin slices and reserve in bowl for decoration later. Chop rest into 1/2 inch chunks, about 3 cups in all. Melt butter in heavy saucepan, stir in shallots. Cook 1 minute. Add cucumber, chicken broth, vinegar and dill. Bring to boil. Stir in farina gradually. Boil slowly, uncovered, 20 minutes until farina is tender. Puree in blender. Thin with milk. Season with salt and pepper.

TO SERVE COLD: Add salt and beat in sour cream. Top with cucumber slices and dill or parsley.

TO SERVE HOT: Bring soup to simmer and beat in sour cream just before serving. Top with cucumber slices and dill. May be frozen before adding sour cream.