Yield: 5 servings
Measure | Ingredient |
---|---|
2 tablespoons | Unsalted butter |
2 \N | Ribs celery, strings removed with a vegetable peeler, chopped |
1 small | Onion, minced |
2 \N | Stalks fresh lemongrass, tender inside only, minced |
2 mediums | Cucumbers, peeled, seeded, chopped |
2 cups | Chicken stock or broth |
1½ cup | Spinach leaves |
¼ cup | Fresh cilantro leaves |
3 tablespoons | Whipping cream, if desired |
\N \N | Salt, pepper to taste |
Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1. Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes. 2. Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor. Add reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or chilled. Submitted By KAZ LANGRIDGE On 07-02-95