1 bunch scallions, sliced, including 1 inch of green tops
2 tbsp. butter
4 c. diced cucumbers (2), peeled and seeded
3 c. chicken broth
1 c. chopped spinach, loosely packed
1/2 c. sliced potatoes
1/2 tsp. salt
Pepper to taste
Lemon juice
1 c. light cream or milk

Saute scallions in butter until softened. Add all ingredients except cream and simmer until potatoes are tender, about 10 minutes. Transfer mixture to blender or food processor in batches and puree. Reheat slightly and stir in cream.

If you are serving the soup cold, refrigerate and serve in chilled bowls. Garnish with thin slices of radishes or scallions. 8 servings.