3 tbsp. butter
2 thinly sliced unpeeled potatoes
1 bunch sliced green onion
2 (13 oz.) cans chicken broth
1 cucumber, peeled, seeded and diced
2 c. shredded lettuce
1 tsp. dill weed
Salt and pepper to taste
1 (8 oz.) container plain yogurt

Saute butter, potato and onion. Add broth, cucumber, lettuce and seasonings. Simmer for 15 minutes. Stir in yogurt. In small batches puree soup in food processor or blender. Serve warm or cold, top with thin slices of radish.