Ingredients
- 2 ribs celery
- 2 stalks lemongrass (fresh)
- 2 cucumbers
- 1 onion
- 475 ml chicken stock
- 45 gr spinach leaves
- 45 ml whipping cream
- 18 gr butter (unsalted)
- 4 gr cilantro leaves (fresh)
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.
