Armenian Cucumber Soup
 
     Here is a lovely light but creamy soup that one of my patients told me about.  We have made it several times, playing with the spices a bit each time.  This is made with Armenian cucumbers that we usually find at the farmers market.  They are fun looking big twisty things, but the nicest part about them is that you do not need to remove the peel for this soup.  If you try this soup with traditional cucumbers then peel the cucumbers before using.
 
     4-6 cups sliced cucumber
     1 medium onion - sliced
     1-2 Tbs coconut oil
     1 cup chicken broth
     2 Tbs fish sauce
     2 tsp. Dr Dave Double sugar
     1/2 tsp mace
     1/2 tsp dill weed
 
     Saute the sliced onion in the coconut oil in a large skillet that has a lid.  Add the sliced cucumbers and saute a bit more.  Add the broth and remaining ingredients and cover the pan and let the mixture simmer to steam the vegetables to softness.
     Once the ingredients are done, transfer them into a blender and blend until smooth.
     That is all there is to it.  Sometimes we have added a bit of rice vinegar or a little curry seasoning to change the flavor.  I also liked to heat it up and grate some hard goat cheese over the top.  This is a very versatile soup base that you can get creative with.
     Enjoy!