2 cucumbers
1 C. chopped onion
3 C. chicken broth
1 C. sour cream
4 Tbsp. parsley
1 Tsp. dill weed
salt and pepper
Peel cucumbers and remove seed. Dice. Put in saucepan with chicken broth, onion and dill. Cook. Simmer 20 minutes. Puree in blender. Stir in sour cream and parsley and chill overnight. Serve in chilled soup bowls or bowls over ice.