Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1-1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill, stems removed or 1 teaspoon dill weed
1 tablespoon lemon juice
3/4 teaspoon salt, optional
1/4 teaspoon white pepper

Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours. Makes 4 servings.