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INGREDIENTS

1 Stalk celery; coarsely
2 Cloves sliced garlic; or
1/2 c Fresh Cilantro ; chopped
1 Spanish onion; coarsely
1 tb Unsalted butter
1 c Heavy cream
2 tb Fresh ginger root; see
6 c Chicken Stock

Servings

INSTRUCTIONS

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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH 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."

NOTES

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Cilantro-Ginger with Cream

1  Stalk celery; coarsely 
2  Cloves sliced garlic; or 
1/2 c Fresh Cilantro chopped
1  Spanish onion; coarsely 
1 tb Unsalted butter 
1 c Heavy cream 
2 tb Fresh ginger root; see 
6 c Chicken Stock

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.  Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991    Posted to MC-Recipe Digest V1 #224    Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>    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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Nutrition

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Serving Size: 1 Serving (541g)
Recipe Makes: 6 Servings

Calories: 349
Calories from Fat: 223 (64%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 1.7g
Cholesterol 72.1mg		22 %
Sodium 707.8mg		24 %
Potassium 661.2mg		17 %
Total Carbohydrate 18.5g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 17.7g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 349

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