This article was written for Annabel & Grace, which is now part of Rest Less.
Chilled Lemongrass & Coriander Vichysoisse
Ingredients serves 4 – 6
4 thick stems lemongrass, outer layer removed and finely chopped
2 oz (50 g) fresh coriander leaves
4 spring onions, finely chopped
2 oz (50 g) butter
2 medium onions, chopped
10 oz (275 g) new potatoes, scraped and chopped small
5 fl oz (150 ml) milk
salt and freshly milled black pepper
To garnish:
thin lemon slices
How to prepare
First of all, strip the coriander leaves from the stalks and reserve both the leaves and the stalks.
Wash the coriander stalks and the outer stems of the spring onions and the lemongrass, then pop them into a saucepan with some salt and 1½ pints (850 ml) water and simmer (covered) for about 30 minutes to make a stock.
Melt the butter in a large saucepan, then add the chopped lemon grass, onions, most of the spring onions and the potatoes and keeping the heat low, let the vegetables sweat gently (covered) for about 10 minutes.
After that, pour in the stock through a strainer, discard the debris, then add the milk and about three-quarters of the coriander leaves.
Season with salt and pepper, bring the soup up to simmering point and simmer very gently for about 25 minutes.
Allow the soup to cool a little before pouring it into a food processor or blender, whiz it up, then pour it through a strainer into a bowl. When it’s cold, cover and chill thoroughly till you’re ready to serve.
Serve in glass containers, adding a sprinkle of coriander, spring onion and half a lemon slice to each portion.
Why not have a quick scan of our other soup recipes?