The Cookbook Addict's Cream of Cucumber Soup

Step 1: Place a medium soup pot over medium heat. Melt butter and saute the onions or shallots until wilted for 2-3 minutes.

Step 2: Add the chopped cucumbers, broth, vinegar, and 1/3 cup of the dill. Bring the broth to a boil, and whisk in the farina.

Step 3: Simmer uncovered until the farina is very soft, about 20 minutes. Puree soup with hand wand blender or counter blender (if using counter blender, be careful with the hot soup so it won't explode onto counter).

Step 4: When ready to serve, whisk in about 1/4 - 1/2 cup sour cream or Creme Fraiche (I used Greek yogurt). In place of whisking the sour cream into soup, you may dollop the sour cream over soup, which is what I did.

Step 5: For a nice effect, you may top with thinly sliced raw cucumbers plus a sprinkling of dill. It can be served cold, but I served it hot which I loved.

NOTE: I used bouillon cubes with water to make the chicken broth, therefore no additional salt was needed because the bouillon contained plenty of salt to flavor the soup.