A refreshing summertime cucumber and potato soup, served chilled.
2 potatoes, peeled and diced
1 cup white wine
1 cup chicken broth
2 cucumbers, peeled
2 1/2 cups half-and-half (light cream)
2 teaspoons minced onions
1 teaspoon salt
1/8 teaspoon ground black pepper
- Cook peeled potatoes in white wine and chicken broth, uncovered, for 15 minutes. Cover and continue cooking the potatoes until tender; set aside covered.
- Meanwhile, purée peeled cucumbers in a blender and transfer to a large bowl.
- Purée the potato, broth, and wine mixture. Combine with the cucumber purée. Stir in half-and-half, minced onion, salt, and pepper; stir until smooth. Serve chilled.
Makes 6 servings.