Gurken And Kartoffelsuppe |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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It can also serve more as a refreshing amuse bouche. Ingredients:
8 medium red potatoes, peeled and diced |
2 medium cucumbers, split lengthwise, seeded and diced |
4 teaspoons sea salt |
4 cups cold filtered water |
1 teaspoon white pepper |
2 cups heavy cream |
1 cup milk |
2 green onions, sliced finely |
2 tablespoons chopped fresh dill |
Directions:
1. In a heavy large saucepan boil potatoes in the filtered cold, salted water until the potatoes are very soft.
2. Using a potato masher, blend potatoes into their cooking liquid, mashing to a fine consistency (or use a handmixer for 'faster food').
3. Stir in the pepper, milk, and sliced green onion.
4. Hold warm until 5 minutes before serving, then add the cream and cucumber.
5. Simmer gently until cucumber is tender, but still has texture (about 5 minutes).
6. Serve hot.
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