Chilled Cucumber Soup with Smoked Salmon and Dill

We have a few go-to soups from a book called Sunday Soup by Betty Rosbottom. This comes from that book, is slightly modified, and it's a nice surprise for when you are hungry but don't want to sweat over your meal. This is great with some country bread. 

The recipe, like most, if not all of my recipes, is simple. Here you go! 

Ingredients:

• 1 1/2 tablespoons unsalted butter

• 1 cup chopped onion

• 4 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2-inch slices (about 5 cups total)

• One large (about 8 oz) russet potato, peeled and cut into 1/2-inch dice

• 4 cups chicken stock

• 3 large dill sprigs and 6 tablespoons chopped fresh dill, divided

• 1 teaspoon kosher salt, plus more as needed

• 3/4 teaspoon creme fraiche, divided (see my recipe below for creme fraiche in case you cannot find it in the grocery store. And you can always substitute sour cream, but it is not the same)

• Freshly ground black peppers

• 2 to 3 teaspoons fresh lemon juice (optional)

• 2-3 oz smoked salmon, cut into1/2-inch pieces

Directions:

• Heat butter in a large, heavy nonreactive pot with a lid (I used a 4 qt Dutch oven) over medium heat. 

• When hot, add onion and start stirring, until slightly softened, for about 3 minutes. 

• Add cucumbers and diced potato and cook, stirring, for 1 minute more. Add stock, 3 dill sprigs, and 1 teaspoon salt. 

• Bring mixture to a simmer, then reduce heat and cover.

• Simmer until cucumbers and potatoes are tender, for about 25 to 30 minutes. 

• When tender, puree the soup with an immersion blender, food processor or blender. 

• Let cool for 15 minutes and then whisk in 1/2 cup creme fraiche and 4 tablespoons of the chopped dill. 

• Cool, cover, and refrigerate until soup is completely chilled (about 4 hours) or overnight. 

• When well chilled, taste and season with salt and pepper as needed. 

• For a sharper flavor, add lemon juice. 

• Divide soup among 6 bowls, add a couple of pieces of smoked salmon, and garnish with a dollop of creme fraiche. Sprinkle with any leftover chopped dill.

Creme Fraiche

Ingredients:

• 16 oz heavy whipping cream

• 3 tablespoons cultured buttermilk

Directions:

• Combine cream and buttermilk in a sterilized glass jar. 

• Secure a kitchen towel over the jar (use a rubber band or something similar)

• Leave in a cool place (70 to 75 degrees F) for 24 hours

• After 24 hours, the mixture should have firmed up. (There should be no mold visible, if there is, throw it out and try again making sure the container is very clean)

• Give the contents a quick mix, then place a lid on the jar, secure it tightly and refrigerate for 24 hours

• After 24 hours, the creme fraiche should be ready! It should be firm and have the texture and consistency of sour cream. 

Enjoy!