Cucumber soup with lemongrass and spinach
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | Ribs celery, strings removed with a vegetable peeler, chopped | |
| 1 | small | Onion, minced |
| 2 | 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 |
| Salt, pepper to taste | ||
Directions
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