Cucumber Soup

This cucumber soup prepared with white wine and potatoes has a tangy pleasant flavor.
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This cucumber soup prepared with white wine and potatoes has a tangy pleasant flavor.

portionServings: 4

Prep Time20 minsCook Time35 minsTotal Time55 mins

 2 cups peeled cucumbers, seeds removed and cut into 1/4-inch cubes
 1 small onion, finely chopped
 2 tbsp (28 g) butter
 6 small potatoes, peeled and cut into 1 inch cubes
 3 cups cold water
 1 cup dry white wine
 1 cup heavy cream 35 %
 1 small sprig of dill (optional)
 2 tbsp finely chopped dill leaves OR 2 tsp dried dill
 Salt and Pepper

1

Melt the butter in a large saucepan without coloring, add the onions and cucumbers and cook gently for 5 Minutes .

2

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.

3

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.

4

The soup can be refrigerated for 4 days and frozen for 6 months.

Ingredients

 2 cups peeled cucumbers, seeds removed and cut into 1/4-inch cubes
 1 small onion, finely chopped
 2 tbsp (28 g) butter
 6 small potatoes, peeled and cut into 1 inch cubes
 3 cups cold water
 1 cup dry white wine
 1 cup heavy cream 35 %
 1 small sprig of dill (optional)
 2 tbsp finely chopped dill leaves OR 2 tsp dried dill
 Salt and Pepper

Directions

1

Melt the butter in a large saucepan without coloring, add the onions and cucumbers and cook gently for 5 Minutes .

2

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.

3

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.

4

The soup can be refrigerated for 4 days and frozen for 6 months.

Cucumber Soup

 

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