1. In saucepan over medium-high heat, sauté green onions in butter until soft, 3-5 minutes.

2. Add cucumbers, broth, spinach,potatoes and pepper. Bring to boil, then reduce heat and simmer, covered, until potatoesare tender, about 15 minutes.

3. Puree in blender, working in batches. Transfer to bowl and stir in almost enough cream to reach desired consistency. Add lemon and salt to taste.

4. Chill several hours. Serve with thinly sliced cucumber garnish.