*  Exported from  MasterCook  *

                           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
 


                   - - - - - - - - - - - - - - - - - -