Delphey's Cold Cucumber Soup with Beet Mousseline |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large onion, sliced |
3 tablespoons finely chopped fresh dill |
3 tablespoons vegetable oil |
2 cups chicken broth |
2 tablespoons fresh lemon juice |
4 seedless cucumbers, peeled, seeded, and chopped |
freshly ground white pepper to taste |
an 8-ounce container low-fat sour cream |
beet mousseline |
garnish: fresh dill sprigs |
Directions:
1. In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
2. Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
3. Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.
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