Cilantro-ginger with cream
Last updated 6/12/2012 1:16:27 AM. Recipe ID 46300. Report a problem with this recipe.
Title: Cilantro-ginger with cream
Yield: 6 Servings
1 tb Unsalted butter
1 Spanish onion; coarsely
1 Stalk celery; coarsely
2 tb Fresh ginger root; see
2 Cloves sliced garlic; or
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
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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