Delphey's Cold Cucumber Soup with Beet Mousseline

• 1 large onion, slicedonion
• 3 tablespoons finely chopped fresh dilldill
• 3 tablespoons vegetable oilvegetable-oil
• 2 cups chicken brothchicken-broth
• 2 tablespoons fresh lemon juicelemon-juice
• 4 seedless cucumbers, peeled, seeded, and choppedcucumber
• freshly ground white pepper to tastepepper
• an 8-ounce container low-fat sour creamcream
• Beet Mousseline
• Garnish: fresh dill sprigs

1. 01In 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.
2. 02Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
3. 03Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

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