Estonian Chilled Cucumber Soup




2 tbsp. unsalted butter
1 sm. onion, finely chopped
7 medium-size firm Kirby cucumbers, peeled, seeded, and grated or
seedless English cucumber.
1 cup chopped fresh dill, plus additional for garnish
3 cups Chicken Stock or
canned broth
Salt and freshly ground white pepper, to taste
1 cup sour cream
3 lg. egg yolks
1/4 cup dry sherry
1 lemon


Melt the butter in a soup pot over medium heat. Add the onion and saute until softened but not colored, about 5 minutes.

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

Gradually stir in the stock. Bring to a boil, then reduce the heat to low. Add salt and pepper and simmer, covered, for 5 minutes.

Working in batches, puree the soup in a food processor until smooth. Return to the pot and simmer for 2 minutes, then remove from the heat.

In a bowl, whisk the sour cream with the egg yolks and sherry until blended. Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.

Stir in the lemon zest; then add more salt or freshly ground white pepper, if you wish. Cool, then refrigerate the soup for at least 4 hours.

Stir the soup before serving. Serve garnished with dill.

Serves 4 to 6.

Author's Comments

A refreshing cucumber soup of Karelian origin. Make sure it's thoroughly chilled before serving and follow it with the Estonian Cod Salad with Horseradish Sauce for a hot weather luncheon.

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