Date: Sat, 15 Jul 95 23:46:00 UTC
Thick Creamy Cucumber Spinach Soup
1 bag fresh well-washed spinach, stemmed and torn up coarsely
2 med. cukes, peeled and seeded and thinly sliced
2 cups ff vegetable broth
Dash of pepper
1 tsp. dill
3/4 cup fat free sour cream
1/4 cup fat free yogurt, plain (I used Dannon)
Spray your pan with Pam (I even think this could be eliminated if you keep
stiring the cukes.) Saute the cucumber slices until they're lightly brown,
about 10 minutes, Pour in the broth, cover, and simmer 15 minutes.
Add spices and herbs and spinach and simmer 2 minutes till spinach wilts,
then, scoop out the solids and whiz them in a food processor till smooth. I
used a blender and it worked fine. Save the broth!!!. Put the spinach
mixture back into the broth, then stir in the yogurt and the sour cream.
Chill several hours for flavors to develop and serve cold or room temp. This
tastes very rich but is fat-free for the entire recipe. I love this soup hot
so I just re-heat some in the microwave.
P.S. I also added salt!