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Cucumber Sorrel Soup
Source: dLife

Chilled Cucumber Soup with Sorrel and Croutons

Rating:
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 89.0
Total Carbs 13.0 g
Dietary Fiber 1.0 g
Sugars 6.1 g
Total Fat 1.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.0 g
Potassium 100.7 mg
Protein 4.3 g
Sodium 250.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. In a large saucepan, sprayed with cooking spray, heat over medium heat.
  2. Add 1/4 cup green onions and minced garlic, sauteeing for 3 to 4 minutes.
  3. Add the cucumber and sorrel and continue to cook for about 5 minutes.
  4. Add milk and vegetable stock and bring to a boil.
  5. Simmer, covered, for 5 to 10 minutes, or until cucumbers are soft.
  6. Pour into a food processor and process until smooth.
  7. Return to the saucepan and heat again to boiling.
  8. Whisk cornstarch and water into the soup, as it boils, until the mixture becomes thickened (1 minute).
  9. Season with salt and pepper.
  10. Cool and refrigerate for 3 to 4 hours.
  11. Serve with croutons and 2 tablespoons green onions, divided.

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