Cold cucumber and spinach soup

Yield: 8 servings

Measure Ingredient
\N \N Jim Vorheis
1 bunch Green onions, sliced
2 tablespoons Butter
4 cups Diced cucumbers
3 cups Chicken broth
1 cup Chopped, fresh spinach
½ cup Sliced, peeled potatoes
½ teaspoon Salt
1 tablespoon Lemon juice
\N \N Freshly ground pepper to taste
1 cup Light cream
\N \N Radishes
\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

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