Cucumber soup with lemongrass & 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.

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