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

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 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.