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2 tablespoon Butter, Unsalted
2 stick Celery, Chopped
1 small Onion, Chopped
2 stick Lemongrass, Minced
2 medium Cucumbers, Peeled, Seeded & Chopped
2 cup Chicken Stock
1½ cup Spinach, Leaves
4 tablespoon Cilantro, Fresh
3 tablespoon Cream
Seasoning, To Taste
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. 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.
2 stick Celery, Chopped
1 small Onion, Chopped
2 stick Lemongrass, Minced
2 medium Cucumbers, Peeled, Seeded & Chopped
2 cup Chicken Stock
1½ cup Spinach, Leaves
4 tablespoon Cilantro, Fresh
3 tablespoon Cream
Seasoning, To Taste
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. 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.
