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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 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.
Ingredients:
1 cucumber; medium 1 c cream; heavy
4 potatoes;med, peel and dice 1/2 c milk
1 Teaspoon(s) salt 1 ea green onion; grated
2 Cup(s) water; cold 1 ts dillweed; dried or
1/4 Teaspoon(s) pepper; white 1 tb fresh dill; chopped |
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