Summary

Ingredients

• 1 medium cucumber (s)
• 750 g potato (s), peeled and cut into small cubes
• 0.25 liter ¼ cold water
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ black pepper from the mill
• 0.25 liter ¼ sweet cream
• 0.25 liter ¼ milk
• 1 tablespoon onion (s), finely grated
• 1 bunch dill, fresher

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Instructions

1. Halve the peeled cucumber lengthways and remove the seeds with a teaspoon. Cut the cucumber into small cubes and set aside.
2. In a large saucepan, bring the diced potatoes and water to a boil over high heat. Reduce the heat to low, add salt and pepper and let the potatoes cook without a lid until they can easily be mashed on the edge of the pan.
3. Stir the potatoes with the cooking liquid through a sieve (the puree will be creamy if you use an electric mixer). Return the pureed mass to the saucepan, stir in the cream, milk, grated onions and the cucumber cubes.
4. Let the cucumber cubes steep in the soup for about 5 minutes. They should be tender but still firm to the bite. Season with salt and pepper and serve with plenty of fresh, chopped dill.