Name: Swiss Cucumber Soup
Ingredients: 2 1/2 c Cucumbers (peeled, seeded & sliced); 1 md Onion; halved & sliced; 4 tb Chopped fresh parsley; -OR- Dried parsley; 1/4 ts Sea salt; 1/2 ts Fresh dill weed; -OR- 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Soups, Vegetarian, Vegetables	6	Servings

INGREDIENTS

2 1/2	c	Cucumbers (peeled, seeded & sliced)
1	md	Onion; halved & sliced
4	tb	Chopped fresh parsley; -OR- Dried parsley
1/4	ts	Sea salt
1/2	ts	Fresh dill weed; -OR- 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

INSTRUCTIONS

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

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