Cucumber and Potato Soup (South Africa)
Print This Recipe
INGREDIENTS
3 medium-sized cucumbers, about 2 pounds
3 medium-sized potatoes, about 1 pound, peeled and quartered
2 large onions, coarsely chopped
2 cups chicken stock, fresh or canned
¼ cup finely chopped scallions, including green tops
1 sweet gherkin, finely chopped
2 teaspoons finely cut fresh mint leaves
2 teaspoons finely chopped fresh parsley
2 teaspoons salt
Freshly ground black pepper
1 cup milkWith a small, sharp knife, peel the cucumbers and slice them lengthwise into halves. Scoop out and discard the seeds by running tip of a teaspoon down the center of each half, then grate the cucumbers coarsely and set them aside.
Combine the potatoes, onions and chicken stock in a heavy 2 to 3 quart saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for 30 minutes, or until the potatoes and onions are soft enough to be mashed easily against the sides of the pan with a spoon.
Pour the entire contents of the pan into a fine sieve set over a deep bowl. With the back of a large spoon, rub the vegetables through the sieve. If you prefer, puree the potato and onion mixture in a food mill or blender. Return the pureed vegetables and their liquid to the saucepan and add the reserved cucumbers, scallions, gherkin, mint leaves, parsley, salt and a few grindings of pepper. Pour in the milk and, stirring constantly, cook over moderate heat for a few minutes to heat soup through. DO NOT BOIL.
Adjust seasonings and serve at once.
Or, if you prefer, refrigerate the soup for 2 to 3 hours, until it is thoroughly chilled, and serve it cold.
Just before serving, you may garnish the soup with additional chopped parsley, gherkins and scallions, and a heaping tablespoon of sour cream.
Serves 6