Cucumber and Potato Soup

June 8, 2008


1 medium cucumber
4 medium potatoes — peeled and diced
1 teaspoon salt
2 cups water — cold
1/4 teaspoon pepper — white
1 cup cream — heavy
1/2 cup milk
1 green onion — grated
1 teaspoon dill weed — dried or
1 tablespoon fresh dill — chopped

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.


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