Side Pannel
Swiss Cucumber Soup
Swiss Cucumber Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups, Vegetables
Ingredients List
- 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
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
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
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