Cucumber Soup with Bean Sprouts

A bean recipe for every taste:

Brush cucumber under running water, cut in half lengthwise and remove seeds with a spoon. Using a small cookie cutter, scoop out 20 balls from the flesh and roast in hot safflower oil in a saucepan until translucent. Remove and set aside. Remove the peel from the onion and garlic, cut into cubes and sauté in the oil. Add the diced cucumber scraps and the cleaned, chopped fennel along with its greens. Pour the clear soup and do everything together for 15 min.

Rinse and chop the dill. Cut the salmon into small strips.

Blend the soup with the hand blender, add crème fraîche and season with soy sauce, salt and pepper. Bring to the boil again and cook the bean sprouts in it for 2 minutes. Form the cucumber balls into cups, pour the soup over them and garnish with salmon and dill.

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