|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped cucumber||2 Cup (32 tbs), unpeeled, seeded|
|Watercress leaves||1 Cup (16 tbs)|
|Diced potatoes||1⁄2 Cup (8 tbs), peeled|
|Chicken broth||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped radish||1⁄2 Cup (8 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
In a large saucepan, cook the onions in the butter until they are limp.
Add the cucumber, watercress leaves, potatoes, chicken broth, parsley, salt, pepper, and mustard. Simmer 15 minutes or until the potatoes are tender.
Puree the mixture in a food processor.
Add the cream to the pureed mixture.
The soup may be served hot or cold.