DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Delphey's Cold Cucumber Soup with Beet Mousseline image

Provided by Ia Delphey

Yield Makes about 6 1/2 cups

Number Of Ingredients 11

For Soup
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

Steps:

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.