Summery cucumber soup with smoked salmon

Ingredients for 4 servings:

• 2 tbsp oil
• 1 large onion(s), finely diced
• 1 large cucumber(s), peeled, pitted and sliced
• 1 small potato(s), diced
• 1 stalk(s) Celery, finely diced
• 1 liter fish stock
• salt and pepper
• 150 g double cream
• 150 g smoked salmon, finely diced
• 2 tbsp chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a large saucepan over medium heat. Sauté the onion for 3 minutes until translucent. Add the cucumber, potato, celery, and stock to the pan and, if using unsalted stock, season with a generous pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes, or until the vegetables are tender. Allow the soup to cool slightly and, in batches, purée it in a food processor or blender. Transfer the puréed soup to a large container and refrigerate. Stir in the double cream, salmon, and chives. If time permits, refrigerate the soup for another hour to allow the flavors to infuse. Season to taste with salt and pepper. Serve the soup in chilled soup bowls.