To serve 6

1 medium-sized or 2 small cucumbers ¼ tsp. freshly ground black

6 medium-sized boiling potatoes pepper

(about 1 ½lbs.) peeled & cut 1 cup heavy cream

into ½” dice 1 cup milk

3 cups cold water 1 TB grated onion

1 ½ tsp. salt 1 TB finely chopped fresh dill

or substitute 1 tsp. dried

dill weed

With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out the seed by running the tip of a teaspoon down the center of each half. Cut the cucumber into ¼” dice and set aside.

In a heavy 3-4 quart saucepan, bring the potatoes and water to a boil over high heat. Reduce the heat to moderate, add the salt and pepper and cook uncovered until the potatoes are soft and can easily be mashed against the sides of the pan; then pour them and all the cooking liquid into a sieve set over a mixing bowl. With a large spoon force the potatoes through the sieve. (If you prefer, puree the potatoes in a food mill. But don’t use a blender; it will make the mixture too smooth.) However you have pureed the potatoes, return them and their liquid to the saucepan and stir in the cream, milk, grated onion and cucumbers. Simmer over low heat for about 5 minutes, or until the cucumber is tender but still somewhat firm. Add the dill and taste for seasoning. Serve hot either from a heated tureen or in individual soup bowls.