2 lbs. cucumbers
2 tbsp. butter
1/3 c. chopped onion or shallots
5 c. chicken broth
1 tbsp. wine vinegar
1/2 c. chopped dill
1/4 c. quick cooking farina
Salt & pepper
1 c. heavy cream or sour cream

Peel and score cucumbers. Slice 1/4 of cucumbers into paper thin slices and set aside. Seed and lightly chop the remaining cucumbers. Melt the butter and cook the onion or shallots until wilted, for 2 or 3 minutes. Add the chopped cucumbers, broth, vinegar and 1/3 cup of the dill. Bring the broth to boil and whisk in the farina. Simmer uncovered until the farina is very soft, about 20 minutes.

Puree before serving, reheat the broth, thinning if necessary, with a bit more broth or water and correct seasoning. Whisk in 1/2 of the cream or sour cream. Garnish with cucumber slices and a sprinkling of dill. Serve the remaining cream or sour cream on the side to add to the soup or add a spoonful with the garnish. For a cold version, chill and just before serving, whisk in chilled cream or sour cream. Garnish as above. If you don't have the farina, substitute 1/2 pound cubed or sliced potatoes. Yields: 4 to 6 servings.