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Cucumber And Potato Soup

ethnic, soups

1 each cucumber; medium
1 teaspoon salt
1/4 teaspoon pepper; white
1/2 cup milk
1 teaspoon dillweed; dried or
4 each potatoes; med, peel and dice
2 cup water; cold
1 cup cream; heavy
1 each green onion; grated
1 tablespoon fresh dill; chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.

Yield: 4 servings

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