Estonian Chilled Cucumber Soup

by olga

Servings:

INGREDIENTS

2 tablespoons unsalted butter
1 small 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 large egg yolks
1/4 cup dry sherry
Grated zest of 1 lemon

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.

CHEF 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.

Tagged: estonian, soups add tags

Have you made it? What'd you think?

Log in to review this recipe.