Gurken und Kartoffelsuppe
(Potato and Cucumber Soup)

This recipe gives you another way to take advantage of the cucumbers that are ripening in your garden. Potato and Cucumber Soup is very simple to make and, despite the use of cream, rather light. Served hot, the soup is wonderful accompanied by thick slices of German bread, whose distinctive sour tang is the perfect foil for the soup's cream.

Serves 4

Ingredients:

4 medium potatoes, peeled and diced
1 medium cucumber
2 teaspoons salt
2 cups cold water
1/4 teaspoon white pepper
1 cup heavy cream
1/2 cup milk
1 green onion, grated
1 tablespoon chopped fresh dill
Directions:

Peel the cucumber and slice it lengthwise. Scoop out and discard seeds, dice cucumber.
In a heavy 2 1/2-quart saucepan boil potatoes in 2 cups cold, salted water until the potatoes are very soft. Using a handmixer, blend potatoes into their cooking liquid. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently until cucumber is tender (about 5 minutes). Serve hot.

Guten Appetit!

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