savor — guide to food & dining on the azalea coast Chilled J a n W e s s e l f r o m J e a Cucumber n W e s s e l ’ s r e Soup c i p e 2 cups chicken broth 1½ cups sour cream 1 tablespoon onion, finely chopped 1 teaspoon dill weed 3 cucumbers, peeled and sliced into rounds PREPARATION: Cook the broth, cucumber and onion in a saucepan until the cucumbers are tender. Cool to room temperature. Place mixture in a blender and add the sour cream and dill. Whirl in the blender. Add salt and pepper to taste. Chill before serving. Makes 4 to 6 servings. 87 www.wrightsvillebeachmagazine.com WBM
2014-7
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