Cucumber soup with lemongrass and spinach

Cucumber Soup with Lemongrass and Spinach Recipe

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 5

Introduction

Cucumber soup with lemongrass and spinach is a refreshing and light dish that is perfect for a hot summer day. The combination of fresh cucumbers, aromatic lemongrass, and nutritious spinach creates a flavorful and healthy soup that is sure to please your taste buds.

History

This recipe is a modern twist on traditional cucumber soup, which has been enjoyed in various cultures for centuries. Cucumbers are known for their cooling properties, making them a popular ingredient in soups and salads in many cuisines around the world. Lemongrass adds a unique citrusy flavor, while spinach provides a boost of vitamins and minerals.

Ingredients

2 tbsp unsalted butter
2 ribs celery, strings removed
- with a vegetable peeler
- chopped
1 small onion, minced
2 stalks fresh lemongrass
- tender inside only, minced
2 medium cucumbers, peeled, seeded
- chopped
2 cups chicken stock or broth
1.5 cups spinach leaves
0.25 cup fresh cilantro leaves
3 tbsp whipping cream, if desired
salt, pepper to taste

How to prepare

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

Variations

Add a squeeze of lime juice for an extra burst of citrus flavor.
Garnish with a dollop of Greek yogurt or a sprinkle of toasted nuts for added texture.

Cooking Tips & Tricks

Be sure to use only the tender inside of the lemongrass stalks for the best flavor.

- For a smoother soup, strain the solids before blending with the spinach and cilantro.

- Adjust the amount of cream and seasoning to suit your taste preferences.

Serving Suggestions

Serve the cucumber soup with lemongrass and spinach as a starter or light lunch with a side of crusty bread or a salad.

Cooking Techniques

Be sure to cook the onions and lemongrass gently to release their flavors without browning.

- Puree the soup in batches if necessary to ensure a smooth consistency.

Ingredient Substitutions

Use coconut oil or olive oil in place of butter for a dairy-free version.

- Substitute kale or arugula for the spinach for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a swirl of cream for an elegant presentation.

Pairing Recommendations

Pair this soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of cucumber soup with lemongrass and spinach contains approximately 150 calories.

Carbohydrates

Each serving of cucumber soup with lemongrass and spinach contains approximately 10 grams of carbohydrates.

Fats

Each serving of cucumber soup with lemongrass and spinach contains approximately 8 grams of fats.

Proteins

Each serving of cucumber soup with lemongrass and spinach contains approximately 3 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A and C, as well as iron and potassium from the spinach and cucumbers.

Alergens

This recipe contains dairy (butter and cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Cucumber soup with lemongrass and spinach is a low-calorie, nutrient-rich dish that is perfect for a light and healthy meal.

Summary

Cucumber soup with lemongrass and spinach is a light and refreshing dish that is perfect for a hot summer day. With its blend of fresh ingredients and aromatic flavors, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

. The combination of fresh cucumbers, fragrant lemongrass, and vibrant spinach sounded like a symphony of flavors that I couldn't wait to try. I remember it was a hot summer day when I stumbled upon this recipe in an old cookbook at a yard sale. The picture of the finished dish looked so refreshing and delicious that I knew I had to give it a try.

I purchased the cookbook for a mere fifty cents and rushed home to gather the ingredients for the cucumber soup. As I chopped the cucumbers and minced the lemongrass, the kitchen filled with a delightful aroma that made my mouth water in anticipation. I could already tell that this soup was going to be something special.

As I simmered the ingredients together in a pot, the soup transformed into a beautiful light green color that was as soothing to look at as it was to smell. I couldn't resist sneaking a taste before adding the spinach, and my taste buds were met with a burst of fresh cucumber and zesty lemongrass. I knew then that this recipe was a keeper.

Over the years, I've made this cucumber soup countless times, each time tweaking the recipe just a bit to suit my taste. Sometimes I add a touch of ginger for an extra kick, or a dollop of yogurt for a creamy finish. But no matter how I choose to customize it, the core flavors of cucumber, lemongrass, and spinach always shine through.

One of my fondest memories involving this recipe was when I shared it with my dear friend Margaret. Margaret was an adventurous eater, always willing to try new dishes and flavors. When I invited her over for lunch one day, I knew that the cucumber soup would be the perfect dish to impress her.

As we sat at the table, savoring the soup, Margaret's eyes lit up with delight. She couldn't stop raving about how refreshing and unique the flavors were, and she begged me for the recipe. I happily shared it with her, knowing that she would appreciate it as much as I did.

Margaret later told me that she had served the cucumber soup at a dinner party she hosted, and it was a huge hit with her guests. She even had requests for the recipe, just as she had done with me. It warmed my heart to know that a recipe I had discovered by chance had brought so much joy to others.

As the years went by, I continued to make the cucumber soup for my family, friends, and even for special occasions. It became a staple in my repertoire, a dish that never failed to impress and delight those who tasted it. I loved seeing the smiles on people's faces as they took their first spoonful of the soup, their eyes widening in surprise at the burst of flavors.

One day, my granddaughter, Emily, asked me to teach her how to make the cucumber soup. She had always been curious about my cooking and had watched me in the kitchen with keen interest. I was overjoyed at the prospect of passing down this beloved recipe to her, knowing that it would continue to bring happiness and satisfaction to those who tasted it.

Emily was a quick learner, eagerly chopping the cucumbers and mincing the lemongrass under my guidance. As we cooked together, I shared stories of how I had discovered the recipe and the memories it had created over the years. I could see the excitement in Emily's eyes as she stirred the pot, the steam rising and carrying the fragrant aroma of the soup.

When the soup was finally ready, Emily and I sat down at the table to enjoy our creation. As she took her first spoonful, a smile spread across her face, mirroring the joy I had felt when I first tasted the cucumber soup. I knew then that this recipe would continue to be cherished and shared for generations to come.

In the end, it wasn't just about the flavors of the cucumber soup with lemongrass and spinach that captivated me. It was the memories, the stories, and the connections that had been forged through this simple dish. It had become more than just a recipe; it was a symbol of love, tradition, and the joy of sharing good food with the ones we hold dear. And for that, I am eternally grateful.