Instructions: Lightly coat a large saucepan with cooking spray. Add the onion and cook until onion is soft, stirring occasionally. Add the flour and cook, stirring, for 2 minutes.

Pour in the broth and water. Bring to a simmer and stir until slightly thickened. Add the herbs and simmer for 3 minutes.

Remove from heat and allow to cool for 10 minutes. Remove the thyme sprigs.

Working in batches, transfer mixture to a food processor or blender and process until smooth, adding the sour cream to the last batch. In a large bowl, combine batches and refrigerate, covered, until cold.

Serve in small soup bowls with lemon slices and herbs for garnish.

This recipe yields 4 servings.

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