This cucumber soup prepared with white wine and potatoes has a tangy pleasant flavor.
Servings: 4
Melt the butter in a large saucepan without coloring, add the onions and cucumbers and cook gently for 5 Minutes .
Add the potatoes, water, white wine and a sprig of dill, bring to a boil, reduce heat, cover and simmer for about 30 Minutes or until vegetables are soft and tender.
Remove the pan from the heat, puree the vegetables in a blender, adding a little cooking broth at a time. Return to the saucepan, add the cream, reheat and season with salt and pepper. Stir in the chopped dill leaves and serve.
The soup can be refrigerated for 4 days and frozen for 6 months.
Ingredients
Directions
Melt the butter in a large saucepan without coloring, add the onions and cucumbers and cook gently for 5 Minutes .
Add the potatoes, water, white wine and a sprig of dill, bring to a boil, reduce heat, cover and simmer for about 30 Minutes or until vegetables are soft and tender.
Remove the pan from the heat, puree the vegetables in a blender, adding a little cooking broth at a time. Return to the saucepan, add the cream, reheat and season with salt and pepper. Stir in the chopped dill leaves and serve.
The soup can be refrigerated for 4 days and frozen for 6 months.
