Swiss cucumber soup

 
                            SWISS CUCUMBER SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Cucumbers
                         --(peeled, seeded & sliced)
    1       md           Onion -- halved & sliced
    4       tb           Chopped fresh parsley -- -OR-
    2       tb           -Dried parsley
      1/4   ts           Sea salt
      1/2   ts           Fresh dill weed -- -OR-
      1/4   ts           -Dried dill
    2       tb           Corn oil
    2       tb           Arrowroot or cornstarch
    1 3/4   c            Water
    2       c            Light soy milk or skim milk
      1/4   ts           Ground black pepper
    6                    Sprigs of fresh dill
 
   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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