Delphey's Cold Cucumber Soup with Beet Mousseline

1. 1

   In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened.

2. 2

   Add broth, lemon juice, and cucumbers and simmer 20 minutes.

3. 3

   In a blender puree mixture in batches until smooth and cool.

4. 4

   Stir in white pepper and salt to taste.

5. 5

   Chill soup, covered, until cold, at least 4 hours and up to 1 day.

6. 6

   Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.

7. 7

   Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

* Per serving · 4 servings · Values may vary.