Cold Cucumber and Spinach Soup

Ingredients:

• Jim Vorheis
• 1 bn Green onions -- sliced
• 2 tablespoons Butter
• 4 cups Diced cucumbers
• 3 cups Chicken broth
• 1 cup Chopped -- fresh spinach
• 1/2 cup Sliced -- peeled potatoes
• 1/2 teaspoon Salt
• 1 tablespoon Lemon juice
• Freshly ground pepper to -- taste
• 1 cup Light cream
• Radishes
• Green onions

Preparation:

• In a saucepan, saute green onions in butter until they are softened.
• Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper.
• Simmer uncovered until the potatoes are tender.
• Transfer the mixture to a blender in batches and puree.
• Transfer the puree to a bowl and stir in the light cream.
• Let soup cool and chill for several hours, or overnight.
• Garnish each serving with thin slices of radishes and/or green onions.