Swiss Cucumber Soup
Ingredients| 2 1/2 cup cucumbers -(peeled, seeded & sliced, ) 1 medium onion, halved & sliced 4 tbsp chopped fresh parsley, -or- dried parsley 1/4 tsp sea salt 1/2 tsp fresh dill weed, -or- dried dill 2 tbsp corn oil 2 tbsp arrowroot or cornstarch 1 3/4 cup water 2 cup light soy milk or skim milk 1/4 tsp ground black pepper 6 sprigs of fresh dill |
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In a large saucepan, saute cucumbers, onion, parsley, salt and dill
in oil until vegetables are translucent.
In a small bowl, whisk arrowroot with water. Pour into sauted
vegetable mixture and stir over medium heat until thickened.
Gradually add soy milk and stir until smooth and creamy. Simmer for 3
minutes. Stir in pepper, ladle into serving bowls, garnish with dill
and serve hot.
Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg
chol, 26 mg calcium
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed
for you by Karen Mintzias
Servings:
6
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