Swiss Cucumber Soup

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Swiss Cucumber Soup

 

2 1/2 cup cucumbers, peeled, seeded, sliced

1 medium onion, halved, sliced

4 tbsps. chopped fresh parsley or 2 tbsps. dried parsley

1/4 tsp. sea salt

1/2 tsp dresh dill weed or 1/4 tsp. dried dill

2 tbsps. corn oil

2 tbsps. arrowroot or cornstarch

1 3/4 cups water

2 cups light soy milk or skim milk

1/4 tsp. 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. Serves 6.

 

 

 

 

 

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