Title: Cucumber Soup with Lemongrass and Spinach
Categories: Soup Lowcal
Yield: 5 Servings
| 2 | tb | Unsalted butter |
| 2 | | Ribs celery, strings removed with a vegetable peeler, chop |
| 1 | sm | Onion, minced |
| 2 | | Stalks fresh lemongrass, tender inside only, minced |
| 2 | md | Cucumbers, peeled, seeded, chopped |
| 2 | c | Chicken stock or broth |
| 1 1/2 | c | Spinach leaves |
| 1/4 | c | Fresh cilantro leaves |
| 3 | tb | Whipping cream, if desired |
| | | 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.