Delpheys Cold Cucumber Soup With Beet Mousseline Food

COLD CUCUMBER SOUP

Steps:

• Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

CHILLED CUCUMBER SOUP

Steps:

• Place cucumber, green onions, lemon juice, dill, yogurt, chicken stock, salt, and black pepper in a blender. Puree until smooth; chill at least 1 hour before serving.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

COLD BEET AND CUCUMBER SOUP

Steps:

• Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
• Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.

COLD CUCUMBER SOUP

Steps:

• Mix ingredients.
• Chill overnight, or at least 3-4 hours.
• YUM!
• This also works well in smaller servings as a counterpoint to spicy foods (like raita).

ULTRA-EASY CHILLED CUCUMBER SOUP

Steps:

• Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
• Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
• Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
• Chill overnight, serve with a sprinkle of fresh chopped chives.
• Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.

CHILLED CUCUMBER SOUP WITH ROASTED BABY BEETS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add onions, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/4 cup water. Cover, and cook until soft, about 2 minutes. Let stand until cool.
• Place onion mixture and cucumbers in a food processor, and process until smooth. Add yogurt, 1 teaspoon salt, and remaining 1/2 cup water, and process until smooth. Transfer to a bowl, cover, and refrigerate until chilled, at least 2 hours, or overnight.
• Meanwhile, make the beets: Preheat oven to 400 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with oil, and season with salt and pepper. Fold parchment and foil over beets, crimping along edges to create a packet. Place on a baking sheet, and roast until beets can be pierced easily with the tip of a knife, about 45 minutes. Remove from oven, and let stand until cool enough to handle, about 30 minutes. Rub skins off beets with a paper towel. Cut beets into 1/2-inch cubes, 1/2-inch-thick wedges, or a combination. (Beets will keep, covered and refrigerated, for up to 2 days.)
• Stir parsley and lemon juice into chilled soup. Season with salt and pepper. Divide among 8 bowls. Garnish with beets and sprinkle with parsley just before serving.

COLD CUCUMBER SOUP

Steps:

• Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
• In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
• Puree until smooth, about 1 minute.
• Check seasoning and add salt if necessary.
• Chill at least an hour before serving.
• Makes 3 cups

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Steps:

• 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.

CHILLED CUCUMBER SOUP

Steps:

• Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.