Potato & cucumber soup-gurken und kartoffel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber |
| 4 | mediums | Potatoes peeled, and diced |
| 1 | teaspoon | Salt |
| 2 | cups | Cold water |
| ¼ | teaspoon | Ground white pepper |
| 1 | cup | Heavy cream |
| ½ | cup | Milk |
| 1 | Green onion, grated | |
| 1 | teaspoon | Dried dill weed or |
| 1 | tablespoon | Chopped fresh dill |
Directions
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon 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 or ricer set over a large bowl. Force potatoes through. Return to saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently for 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. Walt MM