Appetizers / Soups / Salads

Cucumber-Spinach Soup is for Soup.

Cucumber-Spinach Soup takes several minutes to prepare.

Cucumber-Spinach Soup takes several minutes to cook.

Cucumber-Spinach Soup makes 4 servings.

The ingredients for Cucumber-Spinach Soup are:

2 Tablespoons Unsalted Butter
2 Ribs Celery, strings removed; chopped
1 small Onion, minced
2 stalks fresh Lemongrass, tender middle chopped
2 medium Cucumbers, peeled & seeded - chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh Cilantro leaves
3 Tablespoons Whipping cream
fresh ground Black Pepper to taste

Here is how you make Cucumber-Spinach Soup:

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.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.Makes 4 ~ 1 1/2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user CMCRISWELL.

The nutritional information for Cucumber-Spinach Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.7

• Total Fat: 11.5 g
• Cholesterol: 32.2 mg
• Sodium: 820.7 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.6 g
• Protein: 7.1 g