| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Spanish | Soup | 6 | Servings |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1 | Spanish onion; coarsely chopped | |
| 1 | Stalk celery; coarsely chopped | |
| 2 | tb | Fresh ginger root; see further |
| 2 | Cloves sliced garlic; or more | |
| 6 | c | Chicken stock |
| 1/2 | c | Chopped fresh cilantro |
| 1 | c | Heavy cream |
INSTRUCTIONS
Preparation: Use 2 to 3 tablespoons ginger root. Peel. Slice thinly into coins. 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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : 6-7 Cups. "This soup is a wonderful way to introduce the distinctive flavor of cilantro. Serve in the spring with grilled swordfish or chicken. Use fresh cilantro only."
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