Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis
1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to
-taste
1 c 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

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