Cucumber and Sorrel Soup Recipe

Cucumber and Sorrel Soup Recipe

6 first-course servings



1/4 cup plus 2 tablespoons sliced green onions, divided

1 clove garlic, minced

3 cups peeled, seeded, chopped cucumbers

1 cup coarsely chopped sorrel

2 cups each: fat-free milk, reduced-sodium-fat-free chicken broth

1 tablespoon cornstarch

2 tablespoons water

Salt and white pepper, to taste

1 1/2 cups Herb Croutons


Saute 1/4 cup green onions and garlic in lightly greased saucepan until tender, 3 to 4 minutes. Add cucumbers and sorrel, and cook over medium heat 5 minutes. Add milk and broth, heat to boiling. Reduce heat and simmer, covered, until cucumbers are tender, 5 to 10 minutes.


Process soup in food processor or blender until smooth, return to saucepan and heat to boiling. Whisk in combined cornstarch and water, whisking until thickened, about 1 minute. Season to taste with salt and white pepper. Serve chilled, top each bowl of soup with Herb Croutons and remaining green onions.


Per Serving:

Calories: 70

% of calories from fat: 10

Fat (gm): 0.8

Saturated fat (gm): 0.2

Cholesterol (gm): 1.3

Sodium (mg): 94

Protein (gm): 4.5

Carbohydrate (gm): 11.7

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