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.