Estonian Chilled Cucumber Soup

== Description ==
Make sure it's thoroughly chilled before serving and follow it with the Estonian Cod Salad with Horseradish Sauce for a hot weather luncheon. Serve garnished with dill. Serving will be enough for 4 to 6.
== Ingredients ==
* 2 tablespoons unsalted butter
* 1 small onion, finely chopped
* 7 medium-size firm Kirby cucumbers, peeled, seeded, and grated 
* 1 cup chopped fresh dill 
* 3 cups chicken stock or canned broth
* salt (to taste) 
* freshly ground white pepper (to taste)
* 1 cup sour cream
* 3 large egg yolks
* ¼ cup dry sherry
* grated zest of 1 lemon
== Directions ==
# Melt the butter in a pan over medium heat.
# Add the onion and fry it until softened but not colored, about 5 minutes.
# Stir in the cucumbers and 1 cup dill, and leave it until the cucumber has softened, 5 to 7 minutes.
# Gradually stir in the stock.
# Bring to a boil, and then reduce the heat to low.
# Add salt and pepper and simmer, covered, for 5 minutes.
# 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 until blended.
# Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.
# Now add the lemon juice; then add more salt or freshly ground white pepper, if you wish.
# Cool and refrigerate the soup for at least 4 hours.
# Stir the soup before serving.
Category:Chicken stock and broth Recipes
Category:Cucumber Soup Recipes
Category:Egg yolk Recipes
Category:Estonian Soups
Category:Kirby cucumber Recipes
Category:Sherry Recipes
Category:Sour cream Recipes
Category:White pepper Recipes