Potato Soup With Cucumber(Feine Kartoffelsuppe Mit Gurken; Makes 6 Servings) - cooking recipe

Ingredients

2 small cucumbers
5 large potatoes (about 2 lb.), peeled and cut into 1/2-inch dice
3 c. cold water
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. heavy cream
1 c. milk
1 Tbsp. grated onion
1 Tbsp. finely chopped fresh dill or 1 tsp. dried dill weed

Preparation

Peel the cucumber and slice it lengthwise into halves.
Scoop out the seeds and cut into 1/4-inch dice and set aside.
In a heavy 4-quart saucepan, bring the potatoes and water to a boil over 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 bowl.
With a large spoon, force through the sieve.
Don't use a blender, it makes the mixture too smooth.
Return the potatoes and liquid to the saucepan and stir in the cream, milk, grated onion and cucumbers. Simmer over low heat for about 5 minutes or until the cucumber is tender but still firm.
Add the dill and taste for seasoning. Serve hot.