Vetted Recipes

Best Recipe for Delphey's Cold Cucumber Soup with Beet Mousseline

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

Instructions

  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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