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Gurken Und Kartoffelsuppe (Cucumber & Potato)

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Submitted by sherrylee1952

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
EACH EACH CUCUMBERS
medium
4 4
EACH EACH POTATOES
med, peeled and diced
1 5
TEASPOON ML SALT
2 473
CUPS ML WATER
cold
¼ 1.3
TEASPOON ML WHITE PEPPER
white
1 237
CUP ML CREAM
heavy
½ 118
CUP ML MILK
1 1
1 5
TEASPOON ML DILL WEED
dried, or fresh dill chopped

Directions

Peel the cucumber and slice it lengthwise.

Scoop out seeds with a sponn and discard.

Dice cucumber. In a heavy 2½-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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 283 40% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 641mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 26%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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