2 tbsp. unsalted butter
1/2 c. chopped onions
1 tbsp. minced garlic
2 tbsp. chopped fresh dill
1 1/2 tsp. salt
1 tsp. white pepper
1 lb. (about 2 c.) coarsely chopped, peeled medium shrimp
3 c. peeled, seeded and thinly sliced cucumbers (about 2 large)
4 c. chicken stock
2 c. heavy cream
1/4 c. peeled, seeded and chopped Italian plum tomatoes (1 or 2 tomatoes)
1/2 c. dill cream
16 sprigs fresh dill

Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt and pepper and saut, stirring, for about 2 minutes. Add the shrimp and saut for 2 minutes. Stir in the cucumbers and saut for 1 minute.

Stir in the stock, cream and tomatoes; bring to a boil. Reduce the heat and simmer for 25 minutes. Remove from the heat. While the soup is simmering, prepare the Dill Cream. Pure half the soup mixture in a food processor or blender and return it to the unprocessed half to give the soup a variety of textures. Reheat over low heat.

To serve, allow about 1 cup of soup per portion. Add a dollop of the Dill Cream to each and garnish with 2 sprigs of dill.

Yield: About 8 cups, 8 first-course servings.

Dill Cream:

1/2 c. sour cream
3 tbsp. chopped fresh dill
2 tbsp. finely minced shallots
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. dry white wine

Combine the sour cream, dill, shallots, salt and pepper in a small bowl; mix well. Add the wine and blend until thoroughly incorporated. Serve immediately or store, refrigerated, in an airtight container for 2 days.

Yield: About 1/2 cup.