1 c. green onions, sliced
2 tbsp. butter
4 c. cucumber, peeled & diced
3 c. chicken broth
1 c. chopped fresh spinach
1 c. sliced, peeled potatoes
1/2 tsp. salt
1 tbsp. Accent
1 tbsp. lemon juice
1/8 tsp. dill seed
1 c. light cream

GARNISH:

1/2 c. radishes, sliced
1/2 c. green onion tops, sliced

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.