Creamy Potato Soup with Smoked Salmon and Dill
Peel, rinse and halve the potatoes, place in a saucepan with the vegetable broth and simmer until knife-tender, 25-30 minutes.
Rinse the cucumber and cut a few slices for garnish. Peel the remaining cucumber and cut into pieces. Add to the potatoes during the last 5 minutes of cooking. Stir in 1/8 liter (approximately 1/2 cup) of the cream and puree until smooth, pushing through a sieve if necessary. Heat the soup and season with salt and pepper.
Whip the remaining cream until stiff and stir in the lime juice. Cut the smoked salmon into small pieces. Cut the cucumber slices into strips.
Pour the soup into bowls and garnish with the cucumber, lime cream, smoked salmon and dill.