Cucumber Potato Soup Recipes

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-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.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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.

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.

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.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

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.

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.