Chilled Lemon Grass and Coriander Vichyssoise

Chilled Lemon Grass and Coriander Vichyssoise

Chilled Lemon Grass and Coriander Vichyssoise

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

Tip ~


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


  • 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.