Potato Cucumber Soup Food

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.

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-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.

CUCUMBER SOUP

Steps:

• Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
• Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

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.

CUCUMBER SOUP

Steps:

• Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

POTATO CHOWDER SOUP I

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

POTATO SOUP WITH CUCUMBER

Steps:

• In LG pot,bring potatoes, salt, pepper, and water to a boil.
• Reduce heat and simmer for 30 min, or until potatoes are soft.
• Use a potato masher to mash up the potatoes right in the pot; leave them a little bit lumpy.
• Add cucumber, milk, and cream.
• Simmer for about 5-10 min, until cucumber is soft.
• Add dillweed and parmesan.

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.

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.

NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")

Steps:

• Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
• Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
• Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
• Cook not more than 30 minutes. Before serving add sour cream and stir.

POTATO AND CUCUMBER SALAD

Steps:

• Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
• Add sliced potatoes, cucumbers and onion rings.
• Cover and tumble, coating everything.
• Place in refrigerator for one or two hours.
• Drain.
• Add remaining ingredients to the vegetables and mix well.
• Add salt and pepper to taste and garnish with paprika and basil.
• Chill until ready to serve.

POTATO CHOWDER SOUP II

Steps:

• In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.

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.