Cucumber soup with lemongrass and spinach

Description

Ingredients

• 2 tbsp 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 med cucumbers, peeled, seeded
• - chopped
• 2 cup chicken stock or broth
• 1 1/2 cup spinach leaves
• 1/4 cup fresh cilantro leaves
• 3 tbsp whipping cream, if desired
• salt, pepper to taste

Procedures

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 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. 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