¼ cup parsley, cleaned and trimmed (2 tablespoons chopped)
2 medium onions, peeled and quartered
4 tablespoons butter
6 large cucumbers
2 tablespoons flour
½ cup chicken stock
Salt and pepper to taste
Pinch sugar
2 tablespoons lemon juice
1 teaspoon dried dill
½ cup sour cream
Dash nutmeg
1. Using steel blade of food processor, separately process parsley and onions until chopped. Set aside.
2. In a saucepan, saute chopped onion in butter until transparent.
3. Pare cucumbers, cut in half lengthwise, and remove seeds. Cut into 3-inch lengths.
4. Add cucumbers to sauteed onions and cook until lightly browned. Add flour and cook for 2 minutes. Add chicken stock, salt, pepper, sugar, and lemon juice. Sprinkle with chopped parsley and dill and simmer for 10 minutes. Just before serving, add sour cream and nutmeg. Bring to a boil and reduce heat. Simmer for 5 minutes.
8 SERVINGS