Try this Cucumber and Potato Soup recipe, or contribute your own.
Suggest a better descriptionPeel the cucumber and slice it lengthwise. Scoop out seeds with a sponn 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.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 215 | ||
Calories from Fat: 202 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 26.6mg | 1 % | |
Potassium 75.4mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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