Estonian Chilled Cucumber Soup

• 2 tbsp. unsalted butter
• 1 sm. onion, finely chopped
• 7 medium-size firm Kirby cucumbers, peeled, seeded, and grated
• seedless English cucumber.
• 1 cup chopped fresh dill, plus additional for garnish
• 3 cups Chicken Stock
• 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

1. Melt the butter in a soup pot over medium heat.
2. Add the onion and saute until softened but not colored, about 5 minutes.
3. Stir in the cucumbers and 1 cup dill, then cook, covered, until the cucumber has softened, 5 to 7 minutes.
4. Gradually stir in the stock.
5. Bring to a boil, then reduce the heat to low.
6. Add salt and pepper and simmer, covered, for 5 minutes.
7. Working in batches, puree the soup in a food processor until smooth.
8. Return to the pot and simmer for 2 minutes, then remove from the heat.
9. In a bowl, whisk the sour cream with the egg yolks and sherry until blended.
10. Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.
11. Stir in the lemon zest; then add more salt or freshly ground white pepper, if you wish.
12. Cool, then refrigerate the soup for at least 4 hours.
13. Stir the soup before serving.
14. Serve garnished with dill.
15. Serves 4 to 6.

unsalted butter, onion, cucumbers, cucumber, fresh dill, chicken, broth, salt, sour cream, egg yolks, sherry, lemon

Taken from www.foodgeeks.com/recipes/20158 (may not work)