Recipe - Cilantro-Ginger With Cream

1 tablespoon Unsalted butter
1 Spanish onion; coarsely
chopped
1 Stalk celery; coarsely
chopped
2 tablespoon Fresh ginger root; see
further
2 Cloves cut or sliced up garlic; or
more
6 cup Chicken stock
One half cup Chopped fresh cilantro
1 cup Heavy cream

Preparation: Use 2 to 3 tablespoons ginger root. Peel. Slice thinly into
coins.

DIRECTIONS: 1. Melt butter over low heat in a heavybottomed 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 MCRecipe Digest V1 #224

Date: Tue, 24 Sep 1996 12:02:45 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : 67 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."