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Recipes

Chilled Cucumber Soup with Smoked Salmon and Dill

By Betty RosbottomPhotography by Mark Thomas
Image may contain Bowl Dish Food Meal Soup Bowl Cutlery Spoon and Dessert

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    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. DO AHEAD 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.

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