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Source: Houston Junior League Cookbook

Cucumber Vichyssoise a la Willie
This cold cucumber soup is great for a warm day.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 potatoes, peeled and diced
1 cup chicken bouillon
1 cup dry white wine
1 cup heavy cream
2 cucumbers, peeled, charsley grated
1 teaspoon onion, grated
1 teaspoon salt

Cook potatoes in bouillon and wine for 15 minutes, uncovered. Cover; continue cooking until potatoes are tender. Remove from heat; let stand covered for 10 minutes. Mix potatoes in blender with a little of the cream. Stir in remaining cream, cucumbers, onion, salt and pepper (do not blend again). Chill at least 6 hours before serving.

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