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“Don't want to lose this. Sounds like a good use of leftover smoked salmon. You need 6 oz. smoked salmon to make this.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan.
  2. Gently cook shallots in butter until soft.
  3. Stir in flour, then gradually add milk; bring to a boil; add stock and and cucumber.
  4. Simmer 10 minutes.
  5. Reserve several salmon bits for garnish and chop remaining salmon bits and add to stock mixture.
  6. Cook gently 2-3 minutes.
  7. In a food processor fitted with a metal blade, or a blender, process soup to a puree.
  8. Clean pan and return soup to pan; stir in chopped dill and half and half.
  9. Season with salt and pepper and gently reheat.
  10. Garnish with salmon bits. lemon pieces and dill sprigs.

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