** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cooking time: 25 minutes. Yield: 5 cups. Melt butter in a large saucepan.
3. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes.
4. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes.
5. Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor.
6. Add reserved liquid, cream, salt and pepper; mix until smooth.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, MSG, Poultry, Celery, Cucumber, Cilantro, Onion, Citric Acid allergies.