Emerald Vichyssoise

3 Tbsp Butter

1 1/2 C Green Onions And Tops -- chopped

1 10 Oz. Pkg. Frozen Chopped Spinach -- thawed

2 Cans Frozen Potato Soup -- thawed

1 C Light Cream Or Cream Substitute

2 1/2 C Chicken Broth -- boiling

2 Tbsp Lemon Juice

1/2 Tsp Salt -- or to taste

1/4 tsp Pepper

Chives -- for garnish

Melt butter in double boiler until frothy. Saut? onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. Pur?e in blender, andding lemon juice, salt and pepper. Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired.

Makes about 2? quarts.

Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net