Cold cucumber soup with dill and salmon

Name: Cold cucumber soup with dill and salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 TABLESPOON clear chicken stock (instant); 1 (approx. 500 g) giant cucumber; 1/2 bunch Dill; 1 TABLESPOON Lemon juice; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 75 g smoked salmon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 TABLESPOON clear chicken stock (instant)
1 (approx. 500 g) giant cucumber
1/2 bunch Dill
1 TABLESPOON Lemon juice
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
75 g smoked salmon

Directions

1
Bring 1/4 litre of water to the boil, dissolve the broth in it, let it cool down. Wash and clean the cucumber. Put a piece (about 6 cm) aside. Peel the rest of the cucumber and cut it roughly into pieces. Wash the dill, pluck the little flags from the stalks. Put something aside for garnishing. Puree cucumber and dill and mix with broth, lemon juice and 75 g crème fraîche.
2
Season to taste with salt, pepper and nutmeg. Chill the cucumber soup for at least 30 minutes. Cut the rest of the cucumber into small cubes. Cut salmon into strips. Arrange the soup in bowls and add a dash of crème fraîche to each. Garnish with cucumber pieces, salmon strips and remaining dill. Delicious with baguette