You Will Need

* 1 tsp unsalted butter
* 3 large cucumbers, peeled, seeded and chopped
* 17 fl oz chicken stock
* 4 ¼ fl oz white wine
* 1 Tbsp fresh dill
* ½ tsp ground nutmeg
* 6 ¾ fl oz sour cream
* 4 ¼ fl oz yoghurt
* ½ tsp salt
* freshly ground black pepper
* 1 saucepan
* 1 blender
* 1 bowl
* 1 wooden spoon
* 1 whisk

Step 1:
Brown the cucumber
Heat the butter in a frying pan. Add the cucumber and fry for 10 minutes or until it is slightly brown in colour.
Step 2:
Add the stock
Pour in the chicken stock and increase the heat to a medium high temperature. Bring it to boiling point, stirring occasionally and then add the white wine.
Step 3:
Lower the heat
Reduce the heat to medium and let it simmer for about 10 minutes, still stirring occasionally. Add the dill, nutmeg, salt and pepper and let it simmer for a few more minutes.
Step 4:
Blend
Pour the soup into a blender and purée until smooth. Transfer to a bowl and let it cool.
Step 5:
Whisk in the yoghurt and sour cream
Once cooled, add the yoghurt and half of the sour cream and whisk until thoroughly combined. Cover and place in the fridge to chill.
Step 6:
Garnish and serve
Once it is thoroughly chilled, serve out into bowls and garnish with a dollop of the remaining sour cream, cucumber slices and fresh dill.