Combine chicken broth, 1-1/4 cups water, broccoli stalks, potato, onion and pepper in saucepan. Cover and boil gently 15 to 20 minutes until potatoes are tender. Cool slightly. Puree in blender or processor with liquid. Return to pan. Stir together sour cream and remaining 1/4 cup water until smooth. Stir into saucepan with dill, lime juice and salt. heat to serving temperature. soup 18