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.