Cream of cucumber soup with salmon

Name: Cream of cucumber soup with salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 700 g Gherkins; 3 Spring onions; 1 TABLESPOON Butter or margarine; 500 ml Vegetable broth; 200 ml dry white wine; 1 bunch of dill; 80 g smoked salmon in slices; 100 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS fine capers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

700 g Gherkins
3 Spring onions
1 TABLESPOON Butter or margarine
500 ml Vegetable broth
200 ml dry white wine
1 bunch of dill
80 g smoked salmon in slices
100 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS fine capers

Directions

1
Peel and clean the cucumbers, cut them in half lengthwise and remove the seeds. Dice cucumbers. Clean and wash spring onions and cut into thin slices. Heat the fat in a pot. Steam cucumbers and spring onions in the fat until transparent, except for a little bit for garnishing.
2
Pour in broth and wine, bring to the boil and simmer for about 5 minutes. Wash the dill, shake dry, pluck the dill pennants from the stalks and, except for something to garnish, cut finely. Cut salmon into strips.
3
Finely puree the soup with a hand blender. Stir in cream and season with dill. Season to taste with salt and pepper. Arrange soup in plates and sprinkle with salmon and capers. Garnish with dill and spring onions.