June 14, 2017


  • 3 cups peeled, sliced potatoes

  • 3 cups sliced Videlia onions

  • 1 ½ quarts vegetable stock

  • ½ to 1 cup whipping cream

  • Salt and pepper

  • 2 to 3 tablespoons minced chives


Simmer the vegetables in stock until very tender. Puree the soup, until smooth. If necessary run through a sieve to remove chunks and puree those.


Stir in the cream. Season to taste. Chill again.

Serve soup with minced chives.

Cucumber and Dill Salad

  • 1 cucumber (about 1 pound), scrubbed and trimmed

  • 1 ½ teaspoons coarse sea salt

  • ¼ cup rice vinegar

  • ¼ finely chopped fresh dill

  • 1 ½ tablespoons sugar


With a fork, score the skin of the cucumber all along the length of the vegetable. Slice the cucumber very thinly. Place the cucumber slices in a colander set over a bowl. Sprinkle with the salt. Toss to evenly coat the cucumber slices with the salt. Let stand at room temperature for 15 minutes, tossing occasionally.

In a medium bowl, combine the vinegar, dill and sugar. Stir to dissolve the sugar.

Drain the cucumber, rinse and pat dry with a clean towel. Add the cucumber to the dressing and toss to blend. Serve chilled.