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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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During the Depression we could buy a wheat sack full of fresh vegetables for 50ยข. It was a you-dig , you-sack arrangement. My mother took advantage of this annual food windfall and had a variety of recipes to accommodate it. One of our family favorites was this soup. Ingredients:
3 cups cold water |
6 medium potatoes (about 2 pounds), peeled and cubed |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1 cup heavy whipping cream |
1 cup milk |
1 teaspoon grated onion |
1 large or 2 medium cucumbers, peeled, seeded and diced |
1 tablespoon finely chopped fresh dill or 1 teaspoon dill weed |
Directions:
1. In a large saucepan, bring water, potatoes, salt and pepper to a boil. Reduce heat to simmer. Cook, uncovered, until potatoes are tender. Cool.
2. Puree in a blender until smooth. Return to the saucepan. Stir in the cream, milk, onion and cucumber. Add additional milk if soup is too thick. Cook and stir over low heat for 5 minutes. Season with dill. Yield: 2 quarts.
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