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Chilled Cream of Cucumber and Celery Soup
2 Potatoes, diced
1 c Heavy cream
1 c Chicken bouillon
1 ts Grated onion
1 c Dry white wine
1 ts Salt
2 Cucumbers,coarsely grated
Freshly ground black pepper
4 Celery stalks,coarsely grated
Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover
and continue cooking until tender.Remove from heat and let stand,
covered, for 10 minutes.Put the potatoes and liquid through a coarse
sieve.Stir in the cucumber and celery and all the remaining
ingredients.Mix well.Chill.Serves about 4-6.
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