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( Potato And Cucumber Soup )

Feine Kartoffelsuppe Mit Gurken
( Potato And Cucumber Soup )


1 medium-sized or 2 small cucumbers
6 medium-sized boiling potatoes (about 2 lb), peeled and cut into inch dice
1 pints cold water
1 teaspoons salt
teaspoon freshly ground black pepper
⅜ pint double cream
⅜ pint milk
2 teaspoons grated onion
2 teaspoons finely chopped fresh dill, or substitute 1 scant teaspoon dried dill weed


Serves: 6


Peel the cucumber with a small, sharp knife and slice it lengthways into halves. Scoop out the seeds by running the tip of a teaspoon down the centre of each half. Cut the cucumber into ¼ inch dice and set aside.

Bring the potatoes and water to the boil in a large, heavy saucepan over a high heat. Reduce the heat to moderate, add the salt and pepper and cook uncovered until the potatoes are soft and can easily be mashed against the sides of the pan; then pour them and all the cooking liquid into a sieve set over a mixing bowl. Rub the potatoes through the sieve with a wooden spoon. (If you prefer, purée the potatoes in a food mill. But don't use a blender; it will make the mixture too smooth.) However you have puréed the potatoes, return them and their liquid to the saucepan and stir in the cream, milk, grated onion and cucumbers. Simmer over a low heat for about 5 minutes, until the cucumber is tender but still somewhat firm. Add the dill and taste for seasoning. Serve hot either from a heated tureen or in individual soup bowls.

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