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Delphey's Cold Cucumber Soup with Beet Mousseline Recipe

Delphey's Cold Cucumber Soup with Beet Mousseline Recipe

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Delphey's Cold Cucumber Soup with Beet Mousseline

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Ingredients:

Serving

1 large onion, sliced
3 tbsp finely chopped fresh dill
3 tbsp vegetable oil
2 cups chicken broth
2 tbsp fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-oz container low-fat sour cream
beet mousseline
garnish: fresh dill sprigs

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	89.85 Kcal (376 kJ)
Calories from fat	61.23 Kcal
		% Daily Value*
Total Fat	6.8g	10%
Sodium	290.6mg	12%
Potassium	288.7mg	6%
Total Carbs	5.31g	2%
Sugars	2.49g	10%
Dietary Fiber	1.85g	7%
Protein	1.6g	3%
Vitamin C	13.5mg	22%
Calcium	30.1mg	3%

Amount Per 100 g
Calories	36.01 Kcal (151 kJ)
Calories from fat	24.54 Kcal
		% Daily Value*
Total Fat	2.73g	10%
Sodium	116.48mg	12%
Potassium	115.71mg	6%
Total Carbs	2.13g	2%
Sugars	1g	10%
Dietary Fiber	0.74g	7%
Protein	0.64g	3%
Vitamin C	5.4mg	22%
Calcium	12.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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