2 lb. cucumbers
2 tbsp. butter
1/3 c. chopped onion
5 c. chicken broth
1 tbsp. wine vinegar
1/2 c. chopped dill
1/4 c. farina
Salt and pepper
1 c. creme fraiche or sour cream

Peel and score cucumbers; slice 1/4 of a cucumber paper thin and save. Seed and chop cucumbers. Cook onions in melted butter, 2-3 minutes. Add cucumbers, broth, vinegar, 1/3 cup dill and bring to a boil and whisk in farina. Simmer uncovered about 20 minutes. Puree and whisk in 1/2 creme fraiche; garnish with cucumber slices and dill and dollop of creme fraiche. For chilled soup chill before adding the creme fraiche.

CREME FRAICHE:

2 c. heavy cream
1 c. buttermilk, sour cream, or yogurt

Stir heavy cream with one of the other ingredients of your choice; heat gently to 80 degrees. Pour into container and partially cover. Let set 6-8 hours until thick. Will keep up to 2 weeks in the refrigerator. To multiply, use equal parts "starter" and heavy cream.