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
- 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.
- Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
- Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.
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