Title: Swiss Cucumber Soup
Categories: Soup Vegetarian Vegan Pickarski
Yield: 6 Servings

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

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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