Cucumber Soup With Lemongrass & Spinach Recipe
Yield: 5 ServingsRecipe by luhu.jp
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 medium: 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
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.
Source from luhu.jp
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.
Source from luhu.jp