Smoked Salmon And Dill Soup

• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 cup fish stock
• 1 cucumber, peeled, chopped
• 6 ounces smoked salmon, bits
• 1 tablespoon fresh dill, chopped
• 2/3 cup half-and-half
• salt, to taste
• pepper, to taste
• lemon, to garnish
• fresh dill, to garnish

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.

butter, shallots, flour, milk, fish stock, cucumber, salmon, fresh dill, salt, pepper, lemon, fresh dill

Taken from www.food.com/recipe/smoked-salmon-and-dill-soup-282137 (may not work)