Cucumber Salmon Soup

Ingredients for 4 servings:

• 2 cucumbers
• 3 tbsp butter
• 1 liter chicken broth
• 2 cups of cream (200 g each)
• 2 tbsp curry powder
• 250 g salmon (frozen)
• 1 bunch dill, finely chopped
• ½ lemon(s), the juice
• e.g. cayenne pepper or chili powder to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the salmon and then dice it. Peel the cucumbers. Halve them lengthwise, remove the seeds, and cut them into approximately 1/2 cm cubes. Fry them in melted butter for 4-5 minutes without browning. Fill a cup with diced cucumbers and set aside. Pour in the chicken stock and simmer for about 10 minutes. Then puree the soup. Add the cream, curry powder, cayenne pepper or chili powder, and lemon juice. Bring everything to a froth. Add the thawed and diced salmon and let it cook until cooked through – this goes very quickly. Now add the reserved cucumber cubes and the finely chopped dill. Serve hot. Tip: Tie the soup up a little if necessary.