| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Radishes, cut wafer-thin] |
| 2 |
|
Cucumbers, Pickling variety |
|
|
if available cut |
|
|
wafer-thin |
| 5 |
|
Scallions, finely chopped |
| 1/2 |
|
Watercress, minced |
| 8 |
|
Leaves Boston lettuce |
|
|
minced |
| 1 |
c |
Minced dill |
| 4 |
|
New potatoes, peeled |
| 2 |
c |
Buttermilk |
| 2 |
T |
Butter |
|
|
Salt and freshly ground |
|
|
pepper to taste |
INSTRUCTIONS
This is from an Molly O'Neill's column in "The New York Times
Magazine," October 27, 1996. I've made one change to the recipe as
given. The original called for sour milk (2 cups of milk with 3/4 tsp.
sour salt/citric acid). I've substituted buttermilk. Place
earthenware bowl in refrigerator and chill completely. After preparing
the radishes, immediately place them into the chilled bowl and return
to the refrigerator. Then, in order, prepare the cucumbers, scallions,
watercress and Boston lettuce. Toss this mixture with 1/2 cup of the
dill and refrigerate. Boil the potatoes until they are tender. Combine
buttermilk with the chilled vegetables, toss well and return the soup
to the refrigerator. When potatoes are tender, drain, toss with
butter, the remaining dill and season to taste. Serve the soup very
cold with a very hot potato on the side. Alternate eating the hot
potato with the tart soup. Small portions of the soup are recommended,
since it is quite filling. Makes 4 servings. Posted to JEWISH-FOOD
digest V96 #093 From: Brian Mailman <bmailman@hooked.net> Date: Tue,
03 Dec 1996 15:21:29 -0800
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