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DIRECTIONS:
1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Add onion, celery, ginger, and garlic and cook, covered, until vegetables have wilted, about 20 minutes.
2. Add chicken stock and bring to a boil.
3. Remove solids and place in a food processor or blender with chopped cilantro. Process until smooth, gradually adding heavy cream.
4. Return puree to soup and cook, uncovered, over very low heat for 30 minutes, stirring frequently. Be very careful not to let it boil.