Estonian Chilled Cucumber Soup

1. 1

   Melt the butter in a soup pot over medium heat.

2. 2

   Add the onion and saute until softened but not colored, about 5 minutes.

3. 3

   Stir in the cucumbers and 1 cup dill, then cook, covered, until the cucumber has softened, 5 to 7 minutes.

4. 4

   Gradually stir in the stock.

5. 5

   Bring to a boil, then reduce the heat to low.

6. 6

   Add salt and pepper and simmer, covered, for 5 minutes.

7. 7

   Working in batches, puree the soup in a food processor until smooth.

8. 8

   Return to the pot and simmer for 2 minutes, then remove from the heat.

9. 9

   In a bowl, whisk the sour cream with the egg yolks and sherry until blended.

10. 10

    Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.

11. 11

    Stir in the lemon zest; then add more salt or freshly ground white pepper, if you wish.

12. 12

    Cool, then refrigerate the soup for at least 4 hours.

13. 13

    Stir the soup before serving.

14. 14

    Serve garnished with dill.

* Per serving · 4 servings · Values may vary.