1 lb. cucumbers
2 tbsp. butter
1/4 c. chopped green onions
4 c. chicken broth
1 tsp. wine vinegar
1/2 tsp. dill weed
Salt & white pepper to taste
1/2 c. sour cream (optional)
Green food coloring (optional)

Peel cucumbers and chop in 1/2 inch chunks. Melt butter in a large, heavy saucepan. Stir in onions and saute for 2 minutes. Add cucumbers, broth, vinegar and dill weed; bring to a boil. Simmer uncovered for 20 minutes. Puree in a blender for 30 seconds. Serve hot. Stir in 1/2 cup sour cream and chill several hours. Ladle into chilled soup bowls and top with a teaspoonful of sour cream.