2 potatoes, peeled & diced
250 ml chicken stock 1 cup
250 ml dry white wine 1 cup
2 cucumbers, peeled & coarsely chopped
4 celery stalks, trimmed & coarsely grated
5 ml onion, finely grated 1 tsp
250 ml heavy cream 1 cup
5 ml salt 1 tsp
pepper to taste
Cook potatoes in stock with wine at a slow boil, uncovered, for about 15 minutes. Cover and continue cooking until tender. Remove from heat, let stand, covered for about 10 minutes. Puree potatoes and cooking liquid in food processor. Stir in cucumber, celery, onion, heavy cream, salt and pepper. Chill until ready to serve.
Serves 4