Cold Cucumber Soup with Dill

01Method

1. 1

   Peel the potatoes and cut into cubes. Mince the onion. Heat the oil in a pot and briefly sauté both ingredients.

2. 2

   Season with salt and pepper, then pour in the stock. Simmer until the potatoes are tender, approximately 20 minutes.

3. 3

   Halve the cucumbers lengthwise. Remove the seeds from one half of one cucumber (reserve them), dice finely, and set aside for garnish.

4. 4

   Chop the remaining cucumber and add it to the pot along with the reserved seeds and cream.

5. 5

   Cook for a few more minutes, then blend the soup until smooth and pass through a fine sieve. Thin with additional stock or water if needed.

6. 6

   Allow to cool completely, adjust the flavor with lemon juice, and refrigerate for at least 1 hour.

7. 7

   Ladle the soup into bowls. Form small dumplings from the cream cheese using a spoon and drop into each bowl. Top with the reserved diced cucumber and fresh dill. Season once more with pepper.