Cooking Recipes Online

Chilled Lemon Grass and Coriander Vichyssoise

Prep Time ~ 20 mins	Cooking Time ~ 55 mins
Approx Cost ~ £?	Difficulty ~ Easy
Freeze ~ Yes	Serves ~ 4

Tip ~

Ingredients

2 medium onions, chopped

2oz / 50g butter

2oz / 50g fresh coriander

10oz / 275g new potatoes, scraped and chopped small

1 ½ pints / 850ml stock (see method)

5floz / 150ml milk

4 lemon grass stems, trimmed and finely chopped

4 spring onions, finely chopped

Salt and pepper

Lemon slices to serve

Method

• Strip the leaves from the coriander stalks and reserve the stalks.
• Taking all the trimmings from the lemon grass, spring onions and coriander stalks, put into a saucepan with some salt and 1 ½ / 850ml water, cover and simmer for 30 minutes to make a well flavoured stock.
• To make the soup; melt the butter in a large saucepan, add the chopped lemon grass, onions and potatoes.
• Keeping the heat low let the vegetables cook gently, covered for about 10 minutes.
• Pour the stock through a sieve and discard the debris, then add the milk and about ¾ of the coriander leaves
• Season with salt and pepper, bring the soup up to simmering point and simmer very gently for 25 minutes.
• Allow the soup to cool slightly before putting into a blender and whiz until smooth.
• When it is cold, cover and chill until ready to serve.
• Serve sprinkled with the rest of the coriander (finely chopped) and the spring onions as a garnish. Finely float some lemon slices on top and serve straight away.