Cream of cucumber soup with salmon

Name: Cream of cucumber soup with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.2 kg Gherkins; 3 Spring onions; 2 TABLESPOONS Butter; 200 ml dry white wine; 1 TABLESPOON Vegetable broth (instant); 100 g smoked salmon in slices; 1 collar Dill; 150 g Fresh cream; 7-10 Tbsp salt and pepper; 2-3 TEASPOONS small capers (glass)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1.2 kg Gherkins
3 Spring onions
2 TABLESPOONS Butter
200 ml dry white wine
1 TABLESPOON Vegetable broth (instant)
100 g smoked salmon in slices
1 collar Dill
150 g Fresh cream
7-10 Tbsp salt and pepper
2-3 TEASPOONS small capers (glass)

Directions

1
Clean and peel the cucumbers, cut them in half lengthwise. Scratch out the seeds with a spoon. Coarsely chop the cucumbers. Clean, wash and cut spring onions into rings.
2
Heat butter in a large pot. Sauté cucumbers and spring onions in it until translucent. Pour wine and 1⁄2 l water, stir in broth. Bring everything to the boil, cover and simmer for about 15 minutes until the gherkins are soft.
3
In the meantime cut salmon into strips. Wash the dill and shake dry. Pluck the dill flags from the stalks and cut finely.
4
Finely puree the soup with a hand blender. Stir in crème fraiche and dill. Season to taste with salt and pepper. Serve the soup and sprinkle with salmon and capers.