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Cilantro-Ginger with Cream
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :1:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
1 Spanish onion -- coarsely chopped
1 stalk celery -- coarsely chopped
2 tablespoons fresh ginger root -- see further
2 cloves sliced garlic -- or more
6 cups chicken stock
1/2 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 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.
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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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