Feine Kartoffelsuppe mit Gurken
(Potato Soup with Cucumber)
1 medium-sized cucumber, peeled, cut in half lengthwise,
seeds removed, and cut into 1/4 in (5 mm) dice
About 1+1/2 lb (700 g) boiling potatoes,
peeled and cut into 1/2 in (1 cm) dice
3 cups (750 ml) cold water
Salt and freshly ground black pepper to taste
1 cup (250 ml) heavy cream
1 cup milk
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) finely chopped fresh dill,
or 1 tsp (5 ml) dried dill weed
Bring the potatoes and water to a boil in a heavy 3 to 4 quart (3-4 L)
saucepan over high heat. Reduce the heat to moderate, add the salt
and pepper, and cook the potatoes until they are soft and easily
mashed against the side of the pot. Pour the potatoes and liquid into
a sieve over a large bowl. Using a wooden spoon press the potatoes
through the sieve into the reserved cooking liquid. Return the potato
and liquid mixture to the pan and stir in the cream, milk, grated
onion, and cucumbers. Simmer over low heat for about 5 minutes, until
the cucumbers are warm but still form. Taste and adjust the
seasoning. Serve either from a heated tureen or in individual soup
bowls, with a sprinkling of dill on the surface of the soup. Serves 4
to 6.