Potato and cucumber soup

Potato and cucumber soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
4 large old, floury potatoes, peeled and sliced
560ml water
1 onion, sliced
60g butter
1/2 tablespoon salt
2 cucumbers, peeled, seeded and diced
250ml milk
250ml cream
1 tablespoon caraway seeds
freshly ground black pepper
salt

Method

  1. Put potatoes in a large heavy saucepan with water, onion, butter and salt. Bring to the boil, then cover and simmer for 20 minutes or until potatoes are soft.
  2. Purée mixture through a food mill, or in several batches in a blender or food processor. Return the mixture to the pan and add cucumber.
  3. Scald milk and cream and stir into pan. Bring to the simmer, then stir in caraway seeds and cook for 5 minutes. Season with salt and pepper.
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