Swiss Cucumber Soup

Ingredients: 

  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

Methods:

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.