Swiss Cucumber Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Cucumbers -, peeled, seeded & sliced
1 medium: Onion, halved & sliced
4 tbsp: Chopped fresh parsley, -OR-
2 tbsp: -Dried parsley,
1/4 tsp: Sea salt,
1/2 tsp: Fresh dill weed, -OR-
1/4 tsp: -Dried dill,
2 tbsp: Corn oil,
2 tbsp: Arrowroot or cornstarch,
1 3/4 cup: Water,
2 cup: Light soy milk or skim milk,
1/4 tsp: 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
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993)
Typed for you by Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp