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Cold Cucumber Soup

on September 20, 2010

vegan and vegetarian cold cucumber soup1/4 cup sliced onion
2 sprigs parsley
2 cups diced peeled or unpeeled
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup finely diced raw potato
1/4 tsp dry mustard
2 cups vegetable broth
3/4 cup non-dairy sour cream (such as “Toffuti Better-than-Sour-Cream”)

Put onion, cucumber and potato in saucepan. Add broth, parsley and seasonings.Bring to boil. Cover and let cook until potato is barely tender, about 10 minutes. Pour off about 1 cup of broth and set aside. Put the cooked vegetables in glass container of electric blender. Cover container and turn on blender. Run until contents are thoroughly blended, about 1 minute. Stir in the 1 cup of broth. Correct seasonings if necessary. Chill thoroughly. When ready to serve, whisk in the “sour cream.” Use more or less of this as you like.  It is very good with very little, as you are not masking the delicate taste of the cucumbers.
Note: Toffuti “Better than Sour Cream” is a non-dairy sour cream and is delicious!    Garnish soup with a spoonful of this in each bowl as “curry cream,” made by mixing 1/4 cup of the non-dairy sour cream with 1/4 tsp. curry powder and a dash of salt.
Basic recipe from Electric Blender Recipes by Mabel Stegner, Macmillan, MCMLII

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