Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  unsalted butter
  1                     spanish onion -- coarsely chopped
  1              stalk  celery -- coarsely chopped
  2        tablespoons  fresh ginger root -- see further
  2             cloves  sliced garlic -- or more
  6               cups  chicken stock
     1/2           cup  chopped fresh cilantro
  1                cup  heavy cream

Preparation:

Preparation: Use 2 to 3 tablespoons ginger root. Peel. Slice thinly into coins. DIRECTIONS: 1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Add onion, celery, ginger, and garlic and cook, covered, until vegetables have wilted, about 20 minutes. 2. Add chicken stock and bring to a boil. 3. Remove solids and place in a food processor or blender with chopped cilantro. Process until smooth, gradually adding heavy cream. 4. Return puree to soup and cook, uncovered, over very low heat for 30 minutes, stirring frequently. Be very careful not to let it boil.

Nutritional Information:

189 Calories (kcal); 17g Total Fat; (84% calories from fat); 2g Protein; 5g Carbohydrate; 60mg Cholesterol; 2170mg Sodium