Cilantro-Ginger with Cream
Yield
6 servingsPrep
5 minCook
55 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | each |
spanish onions
coarsely chopped |
|
| 1 | stalk |
celery
coarsely chopped |
*
|
| 2 | tablespoons |
ginger root
fresh |
|
| 2 | cloves |
garlic
sliced |
|
| 6 | cups |
chicken broth
|
|
| ½ | cup |
cilantro
fresh |
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 1 | each |
spanish onions
coarsely chopped |
|
| 1 | stalk |
celery
coarsely chopped |
*
|
| 3E+1 | ml |
ginger root
fresh |
|
| 2 | cloves |
garlic
sliced |
|
| 1.4 | l |
chicken broth
|
|
| 118 | ml |
cilantro
fresh |
|
| 237 | ml |
heavy whipping cream
|
|
Directions
- 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.
Add chicken stock and bring to a boil.
Remove solids and place in a food processor or blender with chopped cilantro.
Process until smooth, gradually adding heavy cream.
- Return purée to soup and cook, uncovered, over very low heat for 30 minutes, stirring frequently.
Be very careful not to let it boil.
