2 1/2 c cumbers seeded, peeled and diced
2 diced shallots (or 2 T minced onion)
1 T garlic
1 T butter
1 1/4 c whole milk
1/4 t dill
1/4 t mint
salt and pepper to taste
1 T sour cream (or creme fresh or plain yogurt)
Cook shallots, garlic, butter in pan on low heat until soft. Add cucumber and continue cooking until soft. Add milk and simmer for 5 min. Add mint and dill.
Transfer to blender and thoroughly puree. Chill in fridge. Just before serving, season with salt and pepper plus sour cream.