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No Fat Gurken Und Kartoffelsuppe


1 cucumber
1 pound white potatoes, peeled and diced
1 can (approx 13 3/4 oz) vegetable broth
1 cup skim milk
1 green onion, minced
1 tsp dill
Salt and pepper to taste

4 servings, 169 calories, 0 g fat

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. Pour vegetable broth into a 2 1/2 quart saucepan, add potatoes, and heat to boiling. Reduce heat and simmer covered for ten minutes or until potatoes are tender.

Pour the broth and potatoes into a blender or food processor and blend until smooth. Return mixture to saucepan. Stir in milk, cucumber, and dill. Simmer gently for 5 minutes or until the cucumber is tender. Season to taste




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.