2 Potatoes, diced

1 c Heavy cream

1 c Chicken bouillon

1 t Grated onion

1 c Dry white wine

1 t 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. Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY 1972