Cilantro-Ginger with Cream
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...
Ingredients
- 1tablespoonunsalted butter
- 1spanish onion -- coarsely chopped
- 1stalk celery -- coarsely chopped
- 2tablespoonfresh ginger root -- see further
- 2clovesliced garlic -- or more
- 6cupchicken stock
- 1/2cupchopped fresh cilantro
- 1cupheavy cream
Directions
- 1
1 tablespoon unsalted butter 1 Spanish onion -- coarsely chopped 1 stalk celery -- coarsely chopped 2 tablespoons fresh ginger root -- see f
- 2
DIRECTIONS: 1
- 3
Melt butter over low heat in a heavy-bottomed saucepan or stockpot
- 4
Add onion, celery, ginger, and garlic and cook, covered, until vegetables have wilted, about 20 minutes
- 5
Add chicken stock and bring to a boil
- 6
Remove solids and place in a food processor or blender with chopped cilantro
- 7
Process until smooth, gradually adding heavy cream
- 8
Return puree to soup and cook, uncovered, over very low heat for 30 minutes, stirring frequently