Cucumber Soup with Lemongrass and Spinach
2 T Butter
2 ribs celery, strings removed; chopped
1 small onion, minced
2 stalks fresh lemongrass, tender middle chopped
2 medium cucumbers, peeled & seeded - chopped
2 C
en stock or broth
1 ½ C spinach leaves
¼ C cilantro leaves
3 T heavy cream
ground black pepper to taste
Melt butter in a large saucepan. Add celery, onion and lemongrass.
Cook until the onion is tender, about 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until the cucumber is tender, about 10 minutes.
Strain, reserving the liquid. 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.
Linear Mode
