Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
Categories: Soup Vegetable German
Yield: 4 Servings

1		Cucumber; Medium
4		Potatoes; Med, Peel And Dice
1	ts	Salt
2	c	Water; Cold
1/4	ts	Pepper; White
1	c	Cream; Heavy
1/2	c	Milk
1		Green Onion; finely chopped
1	ts	Dillweed; Dried OR 1 T Fresh Dill; Chopped

Servings: 4

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-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.

Posted by Joan Johnson. Courtesy of Fred Peters.

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