Estonian Chilled Cucumber Soup
|
Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
soups