Cold Spinach & Cucumber Soup

• 1 cup green onions, sliced
• 2 tablespoons butter
• 4 cups cucumber, peeled & diced
• 3 cups chicken broth
• 1 cup chopped fresh spinach
• 1 cup sliced, peeled potatoes
• 1/2 teaspoon salt
• 1 tablespoon Accent
• 1 tablespoon lemon juice
• 1/8 teaspoon dill seed

Garnish

• 1/2 cup radishes, sliced
• 1/2 cup green onion tops, sliced

METHOD

In a saucepan, saute green onions in butter until softened. Add cucumbers, chicken broth, spinach, potatoes, salt and Accent, lemon juice and ground 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 light cream. Let soup cool and chill for several hours or overnight. Garnish each serving with thin slices of radishes and or green onion tops.

Serves 12.

Contributor: Junior Trimmer

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