Cucumber & potato soup

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.

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