Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

From: Date:

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