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
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