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cucumber-spinach-soup recipe

Date: Sat, 15 Jul 95 23:46:00 UTC
 From: d.morrissey@genie.geis.com
                     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!
 kwlacto lacto