Summary

Ingredients

• 2 tablespoon rapeseed oil
• 1 large onion (s)
• 1 clove garlic
• 1 large cucumber (s)
• 200 g cream
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper, freshly ground
• 1 teaspoon beef bouillon, grained
• 3 stalks dill
• 100 g smoked salmon

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Instructions

1. Heat the rapeseed oil, dice the onion and garlic and sweat in the oil, cut the cucumber into large pieces and add to the onions, pour the cream, fill the cream cup twice with water and pour this in, season with salt, pepper and beef stock and add for 15 minutes Let it boil with the lid closed.
2. In the meantime, cut the dill into small pieces and cut the salmon into strips.
3. Puree the soup, add the dill, fill the soup into soup plates or soup bowls and serve garnished with salmon strips.