Swiss Cucumber Soup Recipe

Step 1

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.

Step 2

In a small bowl, whisk arrowroot with water. Pour into sauted vegetable mixture and stir over medium heat until thickened.

Step 3

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

Things You'll Need

  • 2 1/2c Cucumbers
  • --(peeled, seeded & sliced)
  • 1md Onion; halved & sliced
  • 4tb Chopped fresh parsley; -OR-
  • 2tb -Dried parsley
  • 1/4ts Sea salt
  • 1/2ts Fresh dill weed; -OR-
  • 1/4ts -Dried dill
  • 2tb Corn oil
  • 2tb Arrowroot or cornstarch
  • 1 3/4c Water
  • 2c Light soy milk or skim milk
  • 1/4ts Ground black pepper
  • 6 Sprigs of fresh dill

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