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
