John Myers
Summery Cucumber Soup with Smoked Salmon
The perfect summery cucumber soup with smoked salmon recipe with a picture and simple step-by-step instructions.
- 1 piece Large cucumber
- 1 small Carrot
- 1 piece Potato
- 1 piece Shallot
- 1 Bit Fresh celery
- 3 tbsp Sunflower oil
- 600 ml Chicken stock
- Salt
- Black pepper from the mill
- 2 g tbsp Crème double …. or a little more … ;-))
- 0,5 bunch Chives
- 100 g Smoked salmon
- Peel the potatoes, carrots and celery as well as the shallot and cut into very small cubes.
- Heat the oil and sweat the diced vegetables well.
- In the meantime, cap the ends of the cucumber, peel, halve and core. Then cut into 1 cm cubes. Briefly add to the vegetables and deglaze with hot chicken stock. Season to taste with a little salt and pepper. Put the lid on and simmer on a low heat for a good 10 minutes (then the vegetables should be soft, if not … let simmer a little more). Now let’s let the whole thing cool down a bit.
- In the meantime, cut the chives into fine rolls. Cut the smoked salmon into thin strips.
- Now puree the soup finely, fold in the chives and double crème with the whisk and season again with salt and pepper. Now fold in the smoked salmon and let it steep for a good 30 minutes.
- If you like the soup cold, put it in the cooler. Otherwise either enjoy it lukewarm or heat it up briefly, but don’t cook it anymore ….. Because this soup tastes either chilled – lukewarm – and delicious hot …… enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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