(POSTED: January 28, 2007)

Chilled Cucumber Soup with Smoked Salmon & Dill

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
 
Directions
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 fraiche 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 fraiche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.  Makes 6 servings.


Source: Bon Appétit,  Photo: Mark Thomas



  Stuffed, Braised Pork Shoulder Pork
  Molasses Biscuits Breads
  Tomato Basil Bruschetta Appetizers
  Parsnip Bisque with Crisp Chestnuts Soups/Chowders
  Fried Plantain with Spicy Tomato Relish Spanish Touch
  Prosciutto-Basil Crostini Appetizers
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2015 eDining.ca Website design by Cossette East