Recipe - Cold Cucumber And Spinach Soup

Jim Vorheis
1 bn Green onions, cut or sliced up
2 tablespoon Butter
4 cup Diced cucumbers
3 cup Chicken broth
1 cup Chopped, fresh spinach
One half cup Sliced, peeled potatoes
One half teaspoon Salt
1 tablespoon Lemon juice
Freshly ground pepper to
taste
1 cup Light cream
Radishes
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini