Potato And Cucumber Soup
|Potatoes||4 Medium, peeled, diced|
|Cold water||2 Cup (32 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Green onion||1 , grated|
|Dried dill weed/1 tablespoon chopped fresh dill||1 Teaspoon|
Peel cucumber; slice lengthwise.
Scoop out seeds with spoon; discard.
In heavy 2 1/2 quart saucepan boil potatoes in salted water until very soft.
Pour potatoes and cooking liquid into sieve or food mill; set over large bowl.
Force potatoes through; return to saucepan.
Stir in pepper, cream, milk, onion, and cucumber; simmer gently about 5 minutes, until cucumber is tender.
Add dill; season to taste.
Serving size: Complete recipe
Calories 1471 Calories from Fat 822
% Daily Value*
Total Fat 94 g143.9%
Saturated Fat 57.6 g288.2%
Trans Fat 0 g
Cholesterol 340.1 mg113.4%
Sodium 2149 mg89.5%
Total Carbohydrates 150 g50%
Dietary Fiber 17.4 g69.6%
Sugars 14.4 g
Protein 25 g49.7%
Vitamin A 91.7% Vitamin C 250.4%
Calcium 50.6% Iron 48.8%
*Based on a 2000 Calorie diet