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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. Robert Breno Strongsville, Ohio Ingredients:
4 medium potatoes, peeled and diced |
1 teaspoon salt |
2 cups water |
1 medium cucumber, peeled, diced and seeded |
1/4 teaspoon white pepper |
1 cup heavy whipping cream or 1 cup milk |
1/2 cup milk |
1 green onion, sliced |
1 teaspoon dill weed or 1 tablespoon minced fresh dill |
additional salt and pepper to taste |
Directions:
1. In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan.
2. Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold. Yield: 4 servings.
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