Ingredients
2 large cucumbers, peeled and seeded1-1/4 cups sour cream1 cup chicken broth1 small onion, cut into wedges4 sprigs fresh parsley, stems removed2 sprigs fresh dill, stems removed or 1 teaspoon dill weed1 tablespoon lemon juice3/4 teaspoon salt, optional1/4 teaspoon white pepper
Preparation
Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.
