Light cucumber soup

Ingredients for 6 servings:

• 2 large cucumbers
• 1 liter chicken broth
• 500 g salmon, fresh
• 1 tbsp butter
• 200 ml cream, fresh
• a little cayenne pepper or chili
• some curry powder
• 2 tbsp dill, fresh
• some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the cucumbers, halve them, and remove the watery cores with a spoon or corer. Cut the cucumber halves into thin strips, halve the thicker ones again, and then cut all the strips into small cubes (about 1 cm in size). Melt the butter in a pan and sauté the cucumber cubes, dust with a little freshly ground chili or cayenne pepper, pour in the chicken stock, and add the cream. When the cucumber cubes are cooked, scoop out about a good handful with a sieve and set aside. Purée the rest of the soup, whisk, season with salt and pepper, and return the cucumber cubes to the soup. Remove the soup from the heat and let it stand for a moment to cool the salmon. Add the fresh salmon, cut into wafer-thin strips, to the still-hot broth, sprinkle with a little curry powder and fresh dill, and serve immediately. Under no circumstances should the salmon be allowed to cook! However, the temperature should still be sufficient to lightly poach the salmon. This happens very quickly!