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Ingredientes
- 2 lb potatoes see * Note
- 1 tsp coarse salt
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 4 sm onions sliced thin
- 3 c. buttermilk
- 1 Tbsp. dill minced
- Â Â Coarse salt
- Â Â Freshly-grnd black pepper
- 4 slc pumpernickel bread
- 1 Tbsp. sweet butter softened
- 1/2 x English cucumber thinly sliced
- Â Â on an angle
- 1 Tbsp. honey
Direcciones
- * Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda".
- Place potatoes in a medium saucepan, cover with cool water, and add in salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook till fork tender, 10 to 20 min.
- While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add in onions. Reduce heat to medium, and saute/fry till golden and slightly carmelized, 10 to 12 min.
- Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey.
- Drain potatoes and let cold briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 c. buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 4 servings | |
| Calories 416 | |
| Calories from Fat 106 | 25% |
| Total Fat 12.08g | 15% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1025mg | 43% |
| Potassium 1204mg | 34% |
| Total Carbs 65.87g | 18% |
| Dietary Fiber 7.3g | 24% |
| Sugars 17.8g | 12% |
| Protein 13.44g | 22% |
