Smoked Salmon and Dill Soup

This is truly an elegant offering!!
(serves 4)

2 T. Kerrygold* butter
2 shallots, finely chopped
2 T. all-purpose flour
2&1/2 cups whole* milk
1/2 fish stock cube, crumbled
1 cucumber, peeled, chopped
6 oz. smoked salmon bits
1 T. chopped fresh dill
2/3 cup half and half
Kosher* salt and freshly* ground pepper, to taste
Lemon pieces and fresh dill sprigs to garnish

Melt butter in a large saucepan. Gently cook shallots in butter until soft. Stir in flour, then gradually add milk. Bring to a boil. Add stock cube and cucumber. Simmer 10 min. Reserve several salmon bits for garnish. Chop remaining salmon bits and add to stock mixture. Cook gently 2-3 min. In a food processor or a blender, process soup to a puree. Clean pan and return puree to clean pan. Stir in the chopped dill and half and half. Season with S&P, and gently reheat. Garnish with reserved salmon bits, lemon pieces, and dill sprigs.

"Give thanks for a little and you will find a lot."

Love,

MM