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.


Vegetables Tomato Soup

June 8, 2008


Easy to make, taste good 🙂
It taste especially good when you use fresh tomatoes but it is also okay to use canned one.

675 gr ripe plum tomatoes (or any kind of tomatoes)
2 onions, quartered
1 celery stick
3 garlic cloves
15 ml olive oil
500 ml chicken stock
100 ml cream
15 ml tomato purée
100 gr carrots, diced, boiled to soft
100 gr potatoes, diced, boiled to soft
salt and ground black pepper to taste
1 tbsp sugar (optional)
fresh coriander or parsley to garnish

place the tomatoes, onions, celery and garlic in a saucepan with the oil. Cover with a tight-fitting lid and cook over a gentle heat for 40-45 minutes, shaking the pan occasionally, until the veggies are soft.

Process them in a food processor or blender until smooth. Press through a sieve to remove the tomato pips then return to the pan.

Stir in the rest of the ingredients and bring to simmer. Adjust the taste. Sprinkle with parsley, serve hot.