Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Potatoes, diced |
1 cup | Heavy cream |
1 cup | Chicken bouillon |
1 teaspoon | Grated onion |
1 cup | Dry white wine |
1 teaspoon | Salt |
2 \N | Cucumbers,coarsely grated |
\N \N | Freshly ground black pepper |
4 \N | 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.
Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY 1972