2 tbsp. butter
1/2 c. onion, chopped
2 c. diced seeded cucumber
1 c. watercress or leaf spinach, chopped
1/2 c. peeled & diced potato
2 c. chicken broth
3/4 tsp. salt
1/2 tsp. pepper
1 c. light cream
Sliced radishes for garnish

Melt butter in pan; add onion and cook over moderate heat for 5 minutes. Add cucumber, watercress, potato, broth, salt and pepper; bring to boil. Reduce heat to low and cook for 15 minutes, until vegetables are tender. Cool slightly.

Puree in blender, adding 1 1/2 cups of mixture at a time. Put in large bowl and stir in cream; cover and chill thoroughly for several hours. Float radishes on top of each serving.