Chilled Cream of Cucumber & Celery Soup
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
diced |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
chicken broth
|
|
| 1 | teaspoon |
onions
grated |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
cucumbers
coarsely grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
celery stalks
coarsely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
diced |
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
chicken broth
|
|
| 5 | ml |
onions
grated |
|
| 237 | ml |
white wine
dry |
*
|
| 5 | ml |
salt
|
|
| 2 | each |
cucumbers
coarsely grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
celery stalks
coarsely grated |
|
Directions
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.
