2 tbsp. butter
1/4 c. chopped scallions
3 c. chopped cucumber
4 c. clear chicken broth
1 tsp. white wine vinegar
1/2 tsp. dried dill weed or tarragon
3 tbsp. cornstarch dissolved in water
1/2 c. sour cream

Peel and chop cucumbers. Peel and thinly slice 1 cucumber for garnish. Melt butter in 3 quart saucepan then saute scallions until soft. Add cucumber, broth, vinegar and herbs and bring to a boil. Add dissolved cornstarch and stir well. Simmer uncovered about 20 minutes. Puree soup in a blender or food processor - strain to remove seeds. Return to pan and season to taste with salt and white pepper. Bring soup to a simmer and blend in sour cream. Ladle into bowls and garnish with cucumber slices and sprinkling of herbs. Serves: 4.