Today, our first stop is in Germany and inspired by the beautiful weather from outside, I cooked a refreshing German potato and cucumber soup.
Potato and cucumber soup is a traditional soup enjoyed throughout Germany. Of course, the main ingredient in this soup is potato, which is cooked in salted water. Once the potatoes are cooked, they are usually mashed or pureed and then combined with onions, cream and cucumbers. Bread or rolls are also served with the soup. You can adjust the consistency of this soup, by adding more liquid to make it lighter, for a warm summer day or thicker, creamier for a cold, wet day for later in autumn.
Traditionally, this soup is served warm, but I prefer it colder, at room temperature…..especially on a warm day, like today.
- 1 medium sized or 2 small cucumbers
- 3 medium sized potatoes, peeled, cut into ½ inch dices
- 3 cups cold water
- 1 tsp salt
- ½ cup heavy cream
- 1tbsp butter
- 1 medium size onion, thinly sliced
- 1 tbsp chopped fresh dill (or dried dill)
- ground black pepper
- With a small, sharp knife peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Cut it into ¼ inch dices and set aside
- In a large pot bring the potatoes and the water to a boil (high heat). Reduce heat to moderate, add salt and pepper, cook uncovered until potatoes are soft and can easily mashed against the sides of the pot.
- With a potato masher mash the potatoes in the cooking water, or use a blender.
- Add 1 tbsp butter in another pot (or use the same one and keep the potato liquid puree in a bowl) until foamy, then add onions and fry them until transparent (not brown). Add potato liquid puree to the onions, mix in the cream, and cucumbers
- Let the soup simmer for about 5 minutes in low heat.
- The soup is done when the cucumbers are tender but not too soft, they should be still a bit firm.
- Add the dill and serve it warm/ cold.
- Hope you'll enjoy it!