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.