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Delphey's Cold Cucumber Soup
with Beet Mousseline
Gourmet June
1996
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
8 ounces low-fat sour cream
For beet mousseline:
2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream
Garnish:
Fresh dill sprigs
Make soup: 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.
Make beet mousseline: In a saucepan cover beets with cold
water and
bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets
in a
colander and cool. Peel beets and in a food processor purée until
smooth. Transfer purée
to a large bowl and stir in vinegar and salt and
pepper to taste. Purée may be made 1 day
ahead and chilled, covered.
In a small bowl beat cream until it just holds stiff peaks and fold
it into
beet purée. Serve soup topped with a dollop of beet mousseline and
garnished with
dill sprigs. Makes about 6 1/2 cups.
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