Potage Aux Concombres

2 8-inch cucumbers, cut in 1/2-inch chunks 2 tbsp butter 1/4 cup chopped onion 4 cups chicken broth or bullion 1 tsp. vinegar 1/2 tsp dill weed seed 3 Tbsp. farina

Boil all ingredients except for dill weed seed for 20 minutes. Let cool down and then blend in Cuisinart blender. Next add the dill weed seed and blend again. Refrigerate. Serve in small bowls or cups with 1 tbsp. of sour cream on top and thin sliced piece of cucumber. Delicious served hot or cold.