Yield: 8 Servings
|\N \N||Jim Vorheis|
|1 bunch||Green onions, sliced|
|4 cups||Diced cucumbers|
|3 cups||Chicken broth|
|1 cup||Chopped, fresh spinach|
|½ cup||Sliced, peeled potatoes|
|1 tablespoon||Lemon juice|
|\N \N||Freshly ground pepper to taste|
|1 cup||Light cream|
|\N \N||Green onions|
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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis