Cucumber Soup with Lemongrass & Spinach
Yield
5 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | each |
celery stalks
strings removed, with a vegetable peeler, chopped |
|
| 1 | small |
onions
minced |
|
| 2 | each |
lemongrass
fresh, tender inside only, minced |
*
|
| 2 | medium |
cucumbers
, seeded, peeled, chopped |
|
| 2 | cups |
chicken broth
or broth |
|
| 1 ½ | cups |
spinach
leaves |
|
| ¼ | cup |
cilantro
fresh, leaves |
|
| 3 | tablespoons |
heavy whipping cream
if desired |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 2 | each |
celery stalks
strings removed, with a vegetable peeler, chopped |
|
| 1 | small |
onions
minced |
|
| 2 | each |
lemongrass
fresh, tender inside only, minced |
*
|
| 2 | medium |
cucumbers
, seeded, peeled, chopped |
|
| 473 | ml |
chicken broth
or broth |
|
| 355 | ml |
spinach
leaves |
|
| 59 | ml |
cilantro
fresh, leaves |
|
| 45 | ml |
heavy whipping cream
if desired |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- 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.
- Strain solids from liquid, reserving both. Purée 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.
