Recipe - Swiss Cucumber Soup

2 One half cup Cucumbers
(peeled, seeded & cut or sliced up )
1 md Onion; halved & cut or sliced up
4 tablespoon Chopped fresh parsley; OR
2 tablespoon Dried parsley
One fourth teaspoon Sea salt
One half teaspoon Fresh dill weed; OR
One fourth teaspoon Dried dill
2 tablespoon Corn oil
2 tablespoon Arrowroot or cornstarch
1 Three fourths cup Water
2 cup Light soy milk or skim milk
One fourth teaspoon 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