Prep 10 mins
Cook 10 mins
- 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.
Good, but needs much more seasoning than the recipe calls for. We found we didn't like the texture of the chunks of cucumber, so next time I make this I'll puree everything before serving. With some adaptation, this could easily become a favorite :)
Never heard of this soup until I had it at a fancy restaurant and wow what flavour. Looked it up on ZAAR and couldn't believe I found the recipe. I've made it twice now in one week and we just love it. I didn't pour potatoes into a sieve, instead just mashed them right in the saucepan and continued on. Family loved it. Can't wait to make it again and again. Thanks for sharing the recipe.
This is really good. I didn't bother seeding the cucumber and it was fine. Also, I didn't find it necessary to force the potatoes through the sieve--just mashed them up with the water when they were soft with a potato masher, right in the saucepan.