Title: Cucumber Soup with Lemongrass and Spinach
Categories: Soups, Low-cal
Yield: 5 Servings

2 tb Unsalted butter
2 Ribs celery, strings removed
- with a vegetable peeler,
- chopped
1 sm Onion, minced
2 Stalks fresh lemongrass,
- tender inside only, minced
2 md Cucumbers, peeled, seeded,
- chopped
2 c Chicken stock or broth
1 1/2 c Spinach leaves
1/4 c Fresh cilantro leaves
3 tb Whipping cream, if desired
Salt, pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1.
Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook
gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to
a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes.
2. Strain solids from liquid, reserving both. Puree solids with spinach
and cilantro in a blender or food processor. Add reserved liquid, cream,
salt and pepper; mix until smooth. Serve warm or chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini