Title: Gurken Und Kartoffelsuppe (Cucumber & Potato Soup)
Categories: Soup
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; Grated |
| 1 | ts | Dillweed; Dried OR |
| 1 | tb | Fresh Dill; Chopped |
Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn
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.