Delphey's Cold Cucumber Soup with Beet Mousseline

• 1 large onion, sliced
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 4 seedless cucumbers, peeled, seeded, and chopped
• freshly ground white pepper to taste
• an 8-ounce container low-fat sour cream
• Beet Mousseline
• Garnish: fresh dill sprigs

1. In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened.
2. Add broth, lemon juice, and cucumbers and simmer 20 minutes.
3. In a blender puree mixture in batches until smooth and cool.
4. Stir in white pepper and salt to taste.
5. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
6. Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
7. Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

onion, fresh dill, vegetable oil, chicken broth, lemon juice, cucumbers, freshly ground white pepper, sour cream, mousseline, dill sprigs

Taken from www.epicurious.com/recipes/food/views/delpheys-cold-cucumber-soup-with-beet-mousseline-12384 (may not work)