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

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