1 small sweet onion (such as vidalia or walla walla)
1 large clove garlic
1 cup sour cream
1 English cucumber
2 Tbsp. chopped fresh dill
Salt and pepper to taste
1/2 cup smoked salmon
1/4 cup minced shallots
Vegetable oil for frying
Directions: Put chicken stock, onion and garlic in a blender and puree until smooth. Transfer to a small saucepan and bring to a boil. Turn it off and let cool. Fold into the cooled chicken broth mixture the rest of the ingredients until an even consistency. Top with smoked salmon or topping of your choice and shallots fried crisp in vegetable oil.
