Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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