1 1/2 tbsp butter
1 cup onions, chopped
4 cucumbers, peeled, halved, seeded, cut into 1/2-inch-thick slices (about 5 cups)
1 8-oz russet potato, peeled, cut into 1/2-inch dice
3 1/2 cups chicken broth
3 large fresh dill sprigs
6 tbsp fresh dill, minced
1 tsp salt to taste
1 cup crème fraîche or sour cream
3 oz smoked salmon, cut into 1/2-inch pieces
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 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, purée soup in food processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup sour cream and 4 tbsp minced dill. Cover and chill until cold, about 4 hours. Serve with a dollop of sour cream in center of each bowl; sprinkle with smoked salmon and remaining minced dill.
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Another excellent recipe from epicurious.com that did not taste at all like I expected. Apparently crème fraîche is like fancier, whippable sour cream. Also take note of the pureeing the soup in BATCHES; I have a bad habit of overfilling my food processor and leaking liquid whatever all over the place. The smoked salmon goes really well with the dill and everything, although if you leave the leftovers mixed together in the refrigerator as I did, the soup sucks all the flavor out of the salmon and you get slices of tasteless, very oddly textured orange stuff instead. Not terrible, but it was surprising.
1 cup onions, chopped
4 cucumbers, peeled, halved, seeded, cut into 1/2-inch-thick slices (about 5 cups)
1 8-oz russet potato, peeled, cut into 1/2-inch dice
3 1/2 cups chicken broth
3 large fresh dill sprigs
6 tbsp fresh dill, minced
1 tsp salt to taste
1 cup crème fraîche or sour cream
3 oz smoked salmon, cut into 1/2-inch pieces
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 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, purée soup in food processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup sour cream and 4 tbsp minced dill. Cover and chill until cold, about 4 hours. Serve with a dollop of sour cream in center of each bowl; sprinkle with smoked salmon and remaining minced dill.
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Another excellent recipe from epicurious.com that did not taste at all like I expected. Apparently crème fraîche is like fancier, whippable sour cream. Also take note of the pureeing the soup in BATCHES; I have a bad habit of overfilling my food processor and leaking liquid whatever all over the place. The smoked salmon goes really well with the dill and everything, although if you leave the leftovers mixed together in the refrigerator as I did, the soup sucks all the flavor out of the salmon and you get slices of tasteless, very oddly textured orange stuff instead. Not terrible, but it was surprising.
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