Cucumber Soup with Lemongrass and Spinach
Preparation time: 15 minutes.
Cooking time: 25 minutes.
Yield: 5 cups.

2 tb Unsalted butter
2 Ribs celery, strings removed with a vegetable peeler and 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

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.