Chilled Kirby Cucumber Soup

2 pounds cucumbers, cut in half and seeded
2 Tbsp. sweet cream butter
1 pound Vidalia onions, peeled and rough chopped
1 jalapeño (optional)
2 ribs celery, strings peeled and removed
3 garlic cloves
2 Tbsp. fresh dill, chopped
1 cup vegetable broth or water
1 cup sour cream
1 cup plain yogurt
½ cup heavy cream
2 Tbsp. honey
1 lemon, juiced
1 tsp. granulated onion
1 tsp. granulated garlic
2 Tbsp. extra virgin olive oil
Kosher salt and white pepper to taste

Garnish

1 Tbsp. Creole mustard
1 tsp. horseradish
Fresh dill sprigs
Cucumber, sliced thin

Instructions:

Place a large soup pot over medium heat. Add butter, onions, jalapeño, celery, garlic, cucumber, dill, and broth (or water). Cook vegetables until tender, about 20 minutes. Carefully transfer vegetable mixture into a blender. Put the lid on and secure blender by covering with a towel and holding lid down. Pulse until you have a smooth purée. Transfer to a large holding container.

In a separate mixing bowl, use a heavy whisk to combine remaining ingredients. Pour mixture into puréed vegetables and whisk until completely blended. Season with salt and pepper to your liking. Make an ice bath with water and ice in a large bowl. Pour soup into a smaller bowl and immerse in the ice bath to chill. Stir continuously and cool down the soup until completely chilled.

Combine mustard and horseradish in a small bowl. Place a dollop on top of each portion along with a few slices of cucumber and a sprig of fresh dill before serving. Serve very cold.