Combine the onion, garlic, potatoes and cucumber in a soup pot with the water and bring to a simmer. Simmer gently, covered, until the vegetables are tender, about 25 minutes. Transfer the solid ingredients to a food processor or blender along with the peas, parsley and dill. Process until very smoothly pureed, then transfer back to the soup pot.
Stir in enough milk or soy milk to achiieve a slightly thick consistency. add lemon juice, salt and pepper to taste. Let the coup cool to room temperature. Then stir in the steamed fresh peas and additional cucumber. Serve at room temperture or refridgerate for an hour or two and served chilled.
calories:166 total fat:1g Protien 8g Carbohydrates:31g Cholesterol:3g Sodium: 50g
From: Vegetarian Soups for all Seasons by Nava Atlas, via email@example.com (Lei Gui)
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