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Chilled Cucumber Soup with Smoked Salmon and Dill

4.2

(19)

Image may contain Bowl Dish Food Meal Cutlery Spoon Soup Bowl and Soup
Chilled Cucumber Soup with Smoked Salmon and DillMark Thomas

To start, offer a seafood appetizer, such as chilled cocktail shrimp with herbed mayonnaise. What to drink: Pour Champagne or sparkling wine throughout the meal.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 tablespoons butter
1 cup chopped onions
4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
1 8-ounce russet potato, peeled, cut into 1/2-inch dice
3 1/2 cups low-salt chicken broth
3 large fresh dill sprigs plus 6 tablespoons minced fresh dill
1 teaspoon (or more) salt
1 cup crème fraîche or sour cream
3 ounces smoked salmon, cut into 1/2-inch pieces

Preparation

  1. Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

TagsCold SoupSoupSoup/StewOnionRoot VegetableVegetableCucumberRusset PotatoPotatoDillHerbs & SpicesSour CreamDairySmoked SalmonSalmonFishSeafoodMainDinnerNut FreeMake AheadSimmerBon Appétit
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