Leek and lemongrass soup
This leek and lemongrass soup has a delicate South-East Asian flavour, so it makes an ideal starter in a dinner menu or an appetizer at a themed party. It’s quite filling and healthy too – so perfect on those days when you want to take it easy.
Ingredients
Method
- Trim the leeks, then cut them in half lengthwise and slice finely. Chop the garlic cloves.
- Discard the outer skin of the lemon grass, then cut into thin slices with a sharp knife.
- Peel the potato and cut it into cubes.
- Heat the oil in a pan and gently fry the garlic and lemon grass until they soften (about 4-5 minutes).
- Add the potato and the leek and sautée for about 7-8 minutes until they are tender.
- Add the stock and bring to the boil. Simmer at low temperature for about 20 minutes.
- Blend the soup until smooth and creamy (you can pass it through a sieve if you like it silky smooth).
- Stir in the cream or yoghurt and serve with chopped chives or spring onions scattered on top.