Cucumber – Salmon – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 3 tablespoon butter
- 1 liter chicken broth
- 2 cups cream 00 g each
- 2 tablespoon curry powder
- 250 g salmon (frozen)
- 1 bunch dill, finely chopped
- 0.5 ½ lemon (s), the juice from it
- Cayenne pepper or chili powder to taste
Print Recipe
Pin Recipe Instructions
- Thaw the salmon and then cut it into cubes.
- Peel the cucumber. Then halve lengthways, remove the seeds and cut into approx. 1/2 cm cubes. Then fry them in the melted butter for 4-5 minutes without turning any color. Then fill a cup with diced cucumber and set aside. Pour the rest of the chicken stock and cook for about 10 minutes. Then puree the soup.
- Add the cream, curry powder, cayenne pepper or chili powder and the lemon juice. Let everything foam up again. Put in the thawed and diced salmon and let it steep - this is very quick.
- Now add the cucumber cubes and the finely chopped dill. Serve hot.
- Tip: If necessary, tie a little if necessary.
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