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GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)

Category:    German, Soups, Desserts
Yield:4 servings
 
      1 ea Cucumber; Medium                    1 c  Cream; Heavy
      4 ea Potatoes;Med, Peel And Dice       1/2 c  Milk
      1 ts Salt                                1 ea Green Onion; Grated
      2 c  Water; Cold                         1 ts Dillweed; Dried OR
    1/4 ts Pepper; White                       1 tb Fresh Dill; Chopped
 
  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  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.
 

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