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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
