Cold Cucumber Soup

My mother has been making a version of this soup during the summer for as long as I can remember. She would keep it in the fridge in a pitcher and serve it in small coffee mugs for people to sip on along side their dinner of chicken salad and marinated tomatoes and onions. Right now there is an abundance of cucumbers at the farmers market, and they truly have the best flavor! Make a batch (it sure is easy)and enjoy!

2 Tablespoons butter
3 cups of thickly sliced cucumbers (if they have a waxed or thick skin, you can peel them first)
1 yellow onion, thinly sliced (about 1 cup)
2 cloves of garlic, sliced
4 cups good chicken or vegetable broth
1/4 cup Parsley (you could also use basil)
1 teaspoon Salt
1/2 teaspoon white pepper
8 oz Sour cream
Champagne (or white wine) Vinegar

Melt the butter in a heavy bottomed pot over medium heat. Add cucumbers, onion, garlic, parsley, salt and white pepper. Sauté about 5 minutes until onion has softened. Add broth, bring to a boil, then reduce to a simmer. Simmer for 7 minutes. Transfer to a blender (you can also use an immersion blender) and process until very smooth. Transfer to the refrigerator to chill. Once chilled, whisk in sour cream. Serve in a small bowl with additional minced cucumber and chives on top or in a mug to sip on.