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Cream of Cucumber Soup

Makes 6–7 cups

1 ½ lb. cucumbers

½ cup minced shallots, or combination of shallots, scallions, and / or onions
3 Tbsp. butter
6 cups liquid: chicken stock
1½ tsp. wine vinegar
¾ tsp. dill weed
4 tbsp. quick cooking farina (cream of wheat), not instant salt and white pepper

1 cup sour cream
1-2 Tbsp. minced fresh dill, tarragon or parsley

Peel the cucumbers. Cut 18-24 paper thin slices and reserve in a bowl for later use. Cut the rest of the cucumbers into ½” chunks. Makes about 4 ½ cups

Cook the scallions slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, chicken broth, vinegar, and dill. Bring to a boil, and then stir in the cream of wheat. Simmer partially covered for 20-25 minutes. Puree, and return soup to the pan. Thin out with more liquid if necessary. Season with salt and pepper

Just before serving, beat in ½ cup sour cream. Ladle into soup bowls. Place a dollop of sour cream in each bowl, float slices of cucumber on top and decorate with a sprinkling of herbs.

May be served hot or cold.

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