Gurken And Kartoffelsuppe Recipe

Gurken and Kartoffelsuppe

From annalou 17 years ago

This recipe was adapted from a recipe on the Embassy of Germany website. It can also serve more as a refreshing amuse bouche.

In a heavy large saucepan boil potatoes in the filtered cold, salted water until the potatoes are very soft.
Using a potato masher, blend potatoes into their cooking liquid, mashing to a fine consistency (or use a handmixer for 'faster food').
Stir in the pepper, milk, and sliced green onion.
Hold warm until 5 minutes before serving, then add the cream and cucumber.
Simmer gently until cucumber is tender, but still has texture (about 5 minutes).
Serve hot.

What do you think?

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

If you made this, attach a rating to your comments.

How Good Was It?

Post Message or cancel

ptrash 14 years ago
This sounds so good!
Was this review helpful? Yes Flag
annalou 15 years ago
Russet potatoes are better for baking, red potatoes are good for salads and soups. If you have russets on hand you can use them and it will still taste fine.
Was this review helpful? Yes Flag
" It was excellent "
darlenel ate it and said...
Can't wait to try this. My family loves potatoes and especially potato soup. My mother-in-law was Irish and made the best potato soup. I alway use russet potatoes. Is there a special reason to use red potatoes?
Was this review helpful? Yes Flag

annalou Mill Valley, CA

Subscribe to My Recipes

Like annalou's recipes? Never miss an upload!

Reviewed by 2 people

Can't wait to try this. My family loves potatoes and especially potato soup. My mother-in-law was Irish and made the best potato soup. I alway use russet potatoes. Is there a special reason to use red potatoes?

darlenel in West St Paul loved it