| 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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