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Title: Chilled Dilled Soup
Categories: Soups
Yield: 4 Servings

1 c Onion; chopped
4 c Potato; raw, sliced
3 c Water
2 c Milk
1 c Sour cream
1 md Cucumber
1 ts Salt; up to 2
Fresh black pepper
2 tb Frsh dill; chopped, up to 3
Fresh chives or scallions;
-chopped

Begin this soup at least four hours before you plan to serve it. It
needs to cook and then thoroughly chill.

Place onion, potatoes, water, and salt in a saucepan. Simmer until
potatoes are soft.

Cool above mixture to room temperature. Puree in a blender until very
smooth, adding pieces of cucumber as you puree. Blend all the
cucumber in with this mixture. Whisk in milk.

Whisk in sour cream until uniformly-blended. Add dill and pepper.
Chill until very cold.

Taste to correct salt and pepper. Serve topped with chives or
scallions.

Note: You can use dried dill if you absolutely can't find fresh dill
anywhere. Reduce amount to 1-1/2 to 2 ts.

Recipe by Moosewood Cookbook

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