| 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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