Cucumber Soup with Lemongrass and Spinach
Added to 6 cookbooks
This recipe has been viewed 6816 times
You can avoid adding whipped cream to make this soup healthy and low cal.
- Heat the butter in a large saucepan.
- Add the onions and lemongrass and cook gently until onion is tender.
- Add cucumber and stock, bring to a boil, reduce the flame, cover and simmer until cucumber is soft and cooked well.
- Strain and blend the sold material in a mixer till smooth along with spinach and coriander.
- Add the preserved liquid, mix well and add salt, pepper and cream and mix well.
- Serve warm or chilled.
This recipe was contributed by kvs_sailaja on 10 Jan 2014
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