DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE
Provided by Ia Delphey
Categories Soup/Stew Blender Lunch Lemon Cucumber Summer Chill Sour Cream Dill Gourmet California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 1/2 cups
Number Of Ingredients 11
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.
ROASTED RED BEET AND GOAT CHEESE TERRINE
Steps:
- Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
- Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
- Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
- Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
- To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 17 grams, Sodium 553 milligrams, Sugar 3 grams, TransFat 0 grams
BEET MOUSSELINE
Provided by Ia Delphey
Categories Condiment/Spread Milk/Cream Food Processor Valentine's Day Vegetarian Vinegar Beet Summer Gourmet California
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
- In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.
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