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Creamy Cold Cucumber Soup

2 cucumbers, peeled, seeded and diced
1 onion, chopped
1/4 cup butter
1 1/2 cups chicken broth
1 tablespoon lemon juice
3/4 teaspoon dillweed
1/8 teaspoon salt
1 cup sour cream
1 tablespoon fresh dillweed

1. In a large saucepan, saute diced cucumbers and chopped onion in butter until tender. Blend in a food processor until smooth then return to the saucepan. Stir in chicken broth, lemon juice, dillweed, and salt. Mix well then return to the saucepan. Simmer for 5 minutes. Stir in sour cream then chill. Sprinkle with fresh dillweed just before serving.

Makes 4 servings.