4 chopped green onions                                 5 medium “gold potatoes,

2 small o         nions, finely chopped                pared and quartered

4 Tbl. Butter                                                   1 tsp. Thyme

4 chicken (or chicken-flavored)                     1/8 to ¼ Tabasco Sauce

   bouillon cubes                                              4 cups organic sour cream

6 cups boiling water                                          (or non-dairy substitute)

1 cup chopped parsley                                   2 tsp. Salt

1 cup finely chopped celery                           2 large cucumbers, finely grated


·        Sauté onions in butter for 5 minutes.

·        Dissolve bouillon cubes in water and add parsley, celery, potatoes, thyme and onions.

·        Bring to a boil.  Cover and cook over low heat for 20 minutes.

·        Remove from heat and force through food mill or sieve.  (If you want a very smooth, creamy soup, you may put in blender, instead.  I put half through sieve and half in blender.)

·        Chill

·        When chilled, add Tabasco, sour cream and cucumber and mix well.

·        Chill covered for several hours or overnight.

·        Optional: Add ½ to ¾ tsp. Curry powder before blending.