Gurken und kartoffelsuppe (cucumber and potato soup)
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Cucumber; Medium | |
4 | Potatoes;Med, Peel And Dice | |
1 | teaspoon | Salt |
2 | cups | Water; Cold |
¼ | teaspoon | Pepper; White |
1 | cup | Cream; Heavy |
½ | cup | Milk |
1 | Green Onion; Grated | |
1 | teaspoon | Dillweed; Dried OR |
1 | tablespoon | Fresh Dill; Chopped |
Directions
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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