| 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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