|Minced green onions and top||3 Tablespoon|
|Minced onion||3 Tablespoon|
|Minced shallots||1 Tablespoon|
|Minced celery||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||3⁄4 Cup (12 tbs)|
|Chicken stock||3 Cup (48 tbs) (Brown Stock)|
|Diced potatoes||3 Cup (48 tbs)|
|Finely chopped watercress||1⁄4 Cup (4 tbs) (Minced)|
|Thyme sprig||1 Small|
|Sour cream||2 Cup (32 tbs)|
|Tabasco sauce||2 Drop|
|Cucumber||1 Large, peeled, seeded and coarsely grated|
|Minced chives||1 Tablespoon|
Cook green onions, onion, shallots, celery and parsley in butter, covered, until vegetables are soft but not brown.
Add stock, potatoes, watercress and thyme.
Cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, cool and blend in sour cream, seasonings and cucumber.
Adjust seasonings and thin with cream, if needed.
Sprinkle with paprika and chives.