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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g leek
  • 4 stems of lemongrass
  • 1 large potato
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • 700 ml chicken or vegetable broth
  • 100 ml single cream crème fraîche or Greek yoghurt

Method
 

  1. Trim the leeks, then cut them in half lengthwise and slice finely. Chop the garlic cloves.
  2. Discard the outer skin of the lemon grass, then cut into thin slices with a sharp knife.
  3. Peel the potato and cut it into cubes.
  4. Heat the oil in a pan and gently fry the garlic and lemon grass until they soften (about 4-5 minutes).
  5. Add the potato and the leek and sautée for about 7-8 minutes until they are tender.
  6. Add the stock and bring to the boil. Simmer at low temperature for about 20 minutes.
  7. Blend the soup until smooth and creamy (you can pass it through a sieve if you like it silky smooth).
  8. Stir in the cream or yoghurt and serve with chopped chives or spring onions scattered on top.