1.2 kg cucumbers, 3 spring onions, 2 tbsp butter, 200 ml dry white wine, 1 tbsp vegetable broth (instant), 100 g sliced smoked salmon, 1 bunch of dill, 150 g crème fraîche, salt and pepper, 2–3 tsp small capers
Clean, peel and halve the cucumbers. Scrape out the seeds with a spoon. Roughly chop the cucumbers. Clean, wash and cut spring onions into rings.
Heat butter in a large saucepan. Braise the cucumbers and spring onions until translucent. Pour in the wine and 1⁄2 l of water, stir in the broth. Bring everything to a boil and cover and simmer for about 15 minutes until the cucumbers are tender.
Now cut the salmon into strips. Wash the dill and shake dry, chop them finely.
Puree the soup with a hand blender. Mix in crème fraîche and dill. Season with salt and pepper. Arrange soup and sprinkle with salmon and capers.
Clean, peel and halve the cucumbers. Scrape out the seeds with a spoon. Roughly chop the cucumbers. Clean, wash and cut spring onions into rings.
Heat butter in a large saucepan. Braise the cucumbers and spring onions until translucent. Pour in the wine and 1⁄2 l of water, stir in the broth. Bring everything to a boil and cover and simmer for about 15 minutes until the cucumbers are tender.
Now cut the salmon into strips. Wash the dill and shake dry, chop them finely.
Puree the soup with a hand blender. Mix in crème fraîche and dill. Season with salt and pepper. Arrange soup and sprinkle with salmon and capers.
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