Cold Cucumber and Spinach Soup

Bon Appetit
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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 and freshly ground pepper
2 cucumbers, peeled, seeded, coarsely chopped
1/2 bunch (5 ounces) spinach, blanched and chopped
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon horseradish
Juice of 2 lemons
Dash of Tabasco
1 avocado (garnish)

Melt butter in 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 and stir into soup. Serves 4.


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