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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe comes from a wonderful book called Soups by Rena Franklin who used to have a restaurant in Israel. Ingredients:
1 onions or 8 scallions, sliced |
2 tablespoons olive oil |
3 cups chicken broth |
4 cups diced unpeeled small cucumbers |
1 cup chopped spinach |
1/2 cup diced potato |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon lemon juice |
1 cup cream (optional) |
Directions:
1. Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender.
2. Blender the soup.
3. Return the soup to serving temperature and add the cream.
4. Garnish with chopped scallions.
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