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

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