Chilled Garden Soup

Makes 8 servings

1 bunch green onions, sliced
2 Tbsp butter
4 c peeled, diced cucumbers
3 c chicken broth
1 c chopped spinach
1/2 c peeled, sliced potatoes
Ground black pepper, to taste
1 c heavy cream, approximately
Fresh lemon juice
Salt
Cucumber slices for garnish
 
1. In saucepan over medium-high
heat, sauté green onions in
butter until soft, 3-5 minutes.
2. Add cucumbers, broth, spinach,
potatoes and pepper. Bring to
boil, then reduce heat and
simmer, covered, until potatoes
are tender, about 15 minutes.
3. Puree in blender, working in
batches. Transfer to bowl and stir
in almost enough cream to reach
desired. Add lemon and salt to
taste.
4. Chill several hours. Serve with
thinly sliced cucumber garnish.
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