Title: Thick and Creamy Cucumber Spinach Soup
Categories: None
Yield: 1 Servings

1 Bag fresh well-washed
-spinach; stemmed and torn
-up coarsely
2 md Cukes; peeled & thinly
-sliced
2 c Ff vegetable broth
1 ds Pepper
1 ts Dill
3/4 c Ff sour cream
1/4 c Ff yogurt; plain
Salt to taste

Saute cukes in liquid of choice until lightly brown, about 10 min. Pour in
broth, cover & simmer 15 minutes. Add spices, herbs and spinach and simmer
2 minutes till the spinach wilts, then scoop out the solids and whiz them
in a food processor till smooth (can also use blender). Save the broth!!
Put the spinach mixture back into the broth, then stir in the yogurt and
sour cream. Chill several hours for the flavors to develop and serve cold
or at room temp. Tastes very rich, but is fat free. Re-heat in microwave.

Posted to fatfree digest by GlaeserKin@aol.com on Feb 16, 1998