*  Exported from  MasterCook  *
 
                         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
 --------  ------------  --------------------------------
    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.”