| Swiss Cucumber Soup
2 1/2 cups of cucumbers, peeled, seeded & sliced
1 medium of onion; halved & sliced
4 tablespoons of chopped fresh parsley or 2 tablespoons of dried parsley
1/4 teaspoon of sea salt
1/2 teaspoon of fresh dill weed or 1/4 teaspoon of dried dill
2 tablespoons of corn oil
2 tablespoons of Arrowroot or cornstarch
1 3/4 cups of water
2 cups of light soy milk or skim milk
1/4 teaspoon of ground black pepper
6 Sprigs of fresh dill |
|
In a large saucepan, sauté cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent. In a small bowl, whisk arrowroot with water. Pour into sautéed 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. Serving Size: 6 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
|
