Chilled Cucumber Soup with Smoked Salmon and Dill

Ingredients

• 1.5 tablespoons butter 
• 1 cup crème fraîche sour
• 5 cups cucumbers peeled halved seeded
• 3 large dill sprigs plus 6 tablespoons dill fresh minced
• 3.5 cups low-salt chicken broth 
• 1 cup onions chopped
• 8 ounce baking potatoes peeled cut into 1/2-inch dice
• 1 teaspoon salt ()
• 3 ounces salmon smoked cut into 1/2-inch pieces

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Melt butter in heavy large pot over medium heat.
2. Add onions and sauté until slightly softened, about 3 minutes.
3. Add cucumbers and potato; stir 1 minute.
4. 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.
5. Whisk in 1/2 cup crème fraîche 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.
6. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.