Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Cucumber; medium |
| 4 eaches | Potatoes;med, peel and dice |
| 1 teaspoon | Salt |
| 2 cups | Water; cold |
| ¼ teaspoon | Pepper; white |
| 1 cup | Cream; heavy |
| ½ cup | Milk |
| 1 each | Green onion; grated |
| 1 teaspoon | Dillweed; dried or |
| 1 tablespoon | Fresh dill; chopped |
Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2½-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.