Kartoffelsuppe mit gurken
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .