Cucumber Soup with Lemongrass & Spinach
Submitted by merchantwoman
Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.
YIELD
5 servingsPREP
15 minCOOK
25 minREADY
40 minThis soup sits at the crossroads of Southeast Asian aromatics and creamy European bisque, and it works beautifully both ways.
Lemongrass and cilantro bring a citrusy, herbal punch while spinach deepens the color to a gorgeous jade green.
A quick simmer, a spin in the blender, and a splash of cream pull it all together into something velvety and refreshing.
Serve it steaming on a chilly evening or ice-cold on a summer patio. Either way, it disappears fast.
Chef Tips
- Use only the tender inner core of the lemongrass stalks. The tough outer layers are fibrous and won’t blend smooth.
- For a lighter version, skip the cream entirely. The pureed spinach gives the soup plenty of body on its own.
- Swap chicken broth for vegetable stock to make this vegetarian-friendly without losing any depth.
Ingredients
Directions
- 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. Purée 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.
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