Cold cucumber soup with dill and salmon

For 4 people
  • 1 EL clear chicken bouillon (instant)
  • 1 (approx. 500 g) large cucumber
  • 1/2 Bunch Dill
  • 1 EL lemon juice
  • 150 g Crème fraîche
  • Salt
  • white pepper
  • grated nutmeg
  • 75 g smoked salmon
20 minutes
Bring 1/4 liter of water to the boil, dissolve the stock in it, allow to cool. Wash and clean the cucumber. Put a piece (approx. 6 cm) aside. Peel the remaining cucumber and roughly cut into pieces. Wash the dill, pluck the flags from the stems. Put something aside for garnish. Puree the cucumber and dill and mix with the stock, lemon juice and 75 g crème fraîche. Season well with salt, pepper and nutmeg. Chill the cucumber soup for at least 30 minutes. Cut the rest of the cucumber into small cubes. Cut salmon into strips. Arrange the soup in bowls and add a dollop of crème fraîche to each. Garnish with cucumber pieces, salmon strips and remaining dill. Baguette tastes good with it
Wait about 30 minutes. Photo: Först,
1 person approx:
  • 170 kcal
  • 710 kJ
  • 6 g protein
  • 14 g fat
  • 4 g carbohydrates


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