Potato And Cucumber Soup Recipes

CUCUMBER-AND-POTATO SOUP

Steps:

• Put the potatoes in a large pot, cover with cold water, bring to a boil over high heat, reduce heat to medium and cook until tender, about 10 minutes. Reduce heat to a simmer and add the cucumbers and onion. Simmer for 5 more minutes.
• Add the milk, cream, dill, salt and white pepper and chill.

POTATO CUCUMBER SOUP

Steps:

• In a large saucepan, bring water, potatoes, salt and pepper to a boil. Reduce heat to simmer. Cook, uncovered, until potatoes are tender. Cool. , 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.

CUCUMBER POTATO SOUP

Steps:

• In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

CUCUMBER SOUP WITH TOMATOES

Steps:

• Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
• Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

TOMATO-CUCUMBER SOUP WITH BASIL

Steps:

• Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

POTATO AND CUCUMBER SOUP

Steps:

• In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
• Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
• Working in batches, puree potato mixture with cucumbers and return to pot.
• Stir in cream.
• Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
• Scrape corn from cob and add to soup.
• Stir in parsley, salt and pepper.
• If desired, chill soup in refrigerator before serving.

CUCUMBER SOUP II

Steps:

• Grate cucumber and onion, and strain out liquid.
• In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
• Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.

CHILLED CUCUMBER AND POTATO SOUP WITH DILL

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
• Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
• Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)

Steps:

• Peel the cucumber and slice it lengthwise.
• Scoop out seeds with a spoon 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.