Title: Cilantro-ginger with cream
 Categories: Soup
      Yield: 6 Servings
 
      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.
  
  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.