Light Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large cucumber (s)
- 1 liter poultry broth
- 500 g salmon, fresh
- 1 tablespoon butter
- 200 ml cream, fresh
- a little cayenne pepper or chilli
- some curry powder
- 2 tablespoon dill, fresh
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut in half and remove the watery core with a spoon or cookie cutter.
- Cut the cucumber halves into thin strips, halve the thicker ones again and then cut all strips into small cubes (about 1 cm large cubes).
- Melt the butter in a pan and sweat the cucumber cubes, sprinkle with a little freshly ground chili or cayenne pepper, pour on the chicken stock and add the cream.
- When the cucumber cubes are done, remove about a good handful with a sieve and set aside. Puree the rest of the soup, whip up, season with salt and pepper and put the cucumber cubes back in.
- Remove the soup from the hotplate and let it stand for a moment so that it is no longer too hot for the salmon: add the fresh salmon, cut into wafer-thin strips, to the still hot broth, sprinkle with some curry and fresh dill and serve immediately, absolutely none If so, the salmon can still cook! However, the temperature should still be high enough to lightly poach the salmon. It`s very quick!
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