DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE
Provided by Ia Delphey
Categories Soup/Stew Blender Lunch Lemon Cucumber Summer Chill Sour Cream Dill Gourmet California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 1/2 cups
Number Of Ingredients 11
Steps:
- 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.
- Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.
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Shibam mandal
[email protected]I would definitely make this dish again. It was a hit with my family and friends.
Luis Pantoja
[email protected]This was one of the best soups I've ever had. The flavors were so well-balanced and the texture was perfect.
Lenni
[email protected]The soup was a little too salty for my taste, but the mousseline was perfect. I would recommend using less salt in the soup.
Imtiaz Hussain
[email protected]Overall, I thought this dish was very good. The soup was flavorful and the mousseline was light and airy.
Hussein Aly
[email protected]I found this recipe to be a bit too complicated for my liking. There were a lot of steps and ingredients involved.
sarifulislam sarif
[email protected]This dish was absolutely stunning! The presentation was beautiful and the flavors were amazing. I would highly recommend it for a special occasion.
Melvin Fahnbulleh
[email protected]The soup was a little bland for my taste, but the mousseline was delicious. I would recommend adding some additional herbs or spices to the soup.
Elizabeth Okala
[email protected]This soup was easy to make and perfect for a hot summer day. I will definitely be making it again.
Afroja Nuri
[email protected]I loved the combination of flavors in this dish. The cucumber soup was cool and refreshing, while the beet mousseline was earthy and slightly sweet.
Lunghisa Mahlehlo
[email protected]This cold cucumber soup with beet mousseline was a refreshing and delicious summer dish. The flavors were light and bright, and the mousseline added a touch of elegance.