Yield: 6 Servings
Measure | Ingredient |
---|---|
2 smalls | Cucumbers |
6 mediums | Potatoes; peeled, diced |
3 cups | Cold water |
1½ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
1 cup | Heavy cream |
1 cup | Milk |
1 tablespoon | Grated onion |
1 tablespoon | Finely chopped fresh dill or- |
1 teaspoon | Dry dill |
Peel cucumber, cut & remove seeds; dice into ¼-inch pieces. Bring potatoes & water to a boil; reduce heat; add salt & pepper; cook uncovered until soft. Put potatoes through a sieve placed over a bowl. Return potato puree & liquid to saucepan & stir in cream, milk, onion & cucumbers. Simmer over low heat for 5 minutes or unti cucumber is tender but not mushy. Add dill & taste for seasonings.
MAJ UDO SACHON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .