1 bunch scallions, sliced
2 tbsp. butter
4 c. diced & seeded cucumbers
3 c. chicken broth
1 c. chopped spinach
1/2 c. sliced & peeled potatoes
1/2 tsp. salt
Lemon juice to taste
Ground pepper to taste
1 c. light cream

In a saucepan, saute 1 bunch of scallions, sliced, in 2 tablespoons butter until they have softened. Add 4 cups diced and seeded cucumbers, 3 cups chicken broth, 1 cup chopped spinach, 1/2 cup sliced and peeled potatoes, 1/2 teaspoon salt, and lemon juice and ground pepper to taste. Simmer the mixture until the potatoes are tender. Transfer the mixture in batches to a blender and puree it.

Transfer the puree to a bowl and stir in 1 cup light cream. Let the soup cool, then chill it for several hours.

Serve the soup in chilled bowls, garnished with chopped chives and paprika. Serves 6 to 8 persons.