Cucumbers and dill have a natural affinity for each other. Blend them together with potatoes and cream and you have a velvety soup oozing with flavor. This soup is most delicious when served cold. Whether used as a proper first course or served as shooters at a cocktail party, everyone will enjoy it. For a little crunch-serve this soup with a sesame stick on the side.
Prep time: 30 minutes
Cream of Cucumber Soup with Dill
By June 11, 2014Published:
- 8 Servings
- 4 pounds Idaho Potatoes peeled and chopped coarsely
- 7 cups water
- 2 3/4 pounds cucumbers peeled and seeded
- 2 large Sweet White Onions peeled and chopped
- 1 large bunch Fresh Dill stemmed, rinsed and chopped
- 2 1/2 cups 1% milk
- 1 1/2 cups Heavy Cream
- 2 teaspoons salt
- White Pepper
- 6 quart stock pot
- electric food processor
- Put chopped potatoes in stock pot and cover with water, Bring water to a slow boil and cook potatoes until tender-about 10-15 minutes.
- While potatoes are cooking, cut two pounds of cucumbers into small chunks. When potatoes are done, add chopped cucumbers and onions to the pot. Simmer ten minutes longer. Remove from heat. Add chopped dill to the cooked ingredients . Stir well.
- Puree soup, two cups at a time in processor. I like to leave half the soup with small chunks of cucumber and potato in it-but that's up to you. Smooth or slightly chunky-it's delicious. Pour soup into a large bowl. Add milk and cream. Stir well. Chill until very cold-several hours or overnight. Taste. Season with salt (a little at a time) and white pepper.
- Dice remaining 3/4 pound of cucumbers. Pour soup into individual bowl and garnish with a tablespoon of diced cucumber and some more snipped dill if desired.