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) of Jim Vorheis
2 Chopped, fresh spinach
3 Sliced, peeled potatoes
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 27.9g43%
- Saturated Fat 9.8g50%
- Cholesterol 176.3mg59%
- Sodium 2639.2mg110%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 1.6g7%
- Sugars 5.2g
- Protein 50.6g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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