Summery Cucumber Soup with Smoked Salmon

Summary

Ingredients

• 2 tablespoons oil
• 1 large onion (s), finely diced
• 1 large cucumber (s), peeled, cored and sliced
• 1 small potato (s), diced
• 1 stick celery, finely diced
• 1 liter fish stock
• salt and pepper
• 150 g double cream
• 150 g salmon, smoked, finely diced
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Heat the oil in a large saucepan over medium heat. Steam the onion in it for 3 minutes until translucent.
2. Put the cucumber, potato, celery and stock in the pot and, if you are using unsalted stock, season with a strong pinch of salt. Bring to the boil, reduce the temperature, close with a lid and simmer for 20 minutes until the vegetables are cooked through.
3. Let the soup cool slightly and purée finely in portions in the food processor or blender.
4. Put the mashed soup in a large container and let cool in the refrigerator.
5. Stir the crème double, salmon and chives into the soup. If you have time, chill the soup for another hour so that the taste can permeate. Season to taste with salt and pepper.
6. Serve the soup in pre-chilled soup bowls.