| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
sm |
Cucumbers |
| 6 |
md |
Potatoes; peeled, diced |
| 3 |
c |
Cold water |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 1 |
tb |
Grated onion |
| 1 |
tb |
Finely chopped fresh dill or- |
| 1 |
ts |
Dry dill |
INSTRUCTIONS
Peel cucumber, cut & remove seeds; dice into 1/4-inch pieces. Bring
potatoes & water to a boil; reduce heat; add salt & pepper; cook uncovered
until soft. Put potatoes through a sieve placed over a bowl. Return potato
puree & liquid to saucepan & stir in cream, milk, onion & cucumbers. Simmer
over low heat for 5 minutes or unti cucumber is tender but not mushy. Add
dill & taste for seasonings.
MAJ UDO SACHON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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