Cold Cucumber and Spinach Soup Recipe

ingredients

2 tablespoons butter
1 onion, coarsely chopped
1 large potato, peeled and coarsely chopped
1 leek (with 2 inches of green), split, washed thoroughly, and coarsely chopped
3 cups chicken stock
3 sprigs fresh parsley
salt
freshly ground black pepper
2 cucumbers, peeled, seeded, and coarsely chopped
5 ounces fresh spinach, blanched and chopped
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon horseradish
2 lemons, juice of
1 dash Tabasco sauce
1 avocado (for garnish)

directions

Melt butter in a large saucepan over medium heat. Add onion, potato and leek. Reduce heat, cover and cook about 5 minutes.

Add chicken stock, parsley, salt and pepper and bring to boil. Reduce heat and simmer 20 minutes.

Let cool, then puree in blender until smooth. Chill thoroughly.

Add remaining ingredients except avocado and puree until smooth. Chill.

Taste and adjust seasoning. Just before serving, peel, seed and dice avocado, then stir into soup.

nutrition data

Nutritional data has not been calculated yet.