Swiss cucumber soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cucumbers (peeled, seeded & sliced) |
| 1 | medium | Onion; halved & sliced |
| 4 | tablespoons | Chopped fresh parsley; -OR- Dried parsley |
| ¼ | teaspoon | Sea salt |
| ½ | teaspoon | Fresh dill weed; -OR- Dried dill |
| 2 | tablespoons | Corn oil |
| 2 | tablespoons | Arrowroot or cornstarch |
| 1¾ | cup | Water |
| 2 | cups | Light soy milk or skim milk |
| ¼ | teaspoon | Ground black pepper |
| 6 | Sprigs of fresh dill | |
Directions
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