Lemongrass fishyssoise

Name: Lemongrass fishyssoise
Yield: 4 servings
Cuisine: Boil
Ingredients: 0.00 olive oil for frying; 6.00 lemongrass thick, stems; 1.00 spring onions a bunch; 1.00 onion large; 4.00 potatoes medium; 15.00 ml stock powder chicken; 150.00 ml milk; 0.00 salt and freshly ground black pepper; 20.00 mussels in the shell

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

0.00	olive oil — for frying
6.00	lemongrass — thick, stems
1.00	spring onions — a bunch
1.00	onion — large
4.00	potatoes — medium
15.00 ml	stock powder — chicken
150.00 ml	milk
0.00	salt and freshly ground black pepper
20.00	mussels — in the shell

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Method:

Heat oil in a large pot and gently sauté lemongrass, spring onion, leek and potatoes for about 10 minutes. Don’t allow the ingredients to brown – this is a white soup!
Add stock (mixed with 1 litre water) and milk and simmer gently for 25 minutes.
Allow the soup to cool and blend in a food processor until smooth.
Pour through a strainer into a bowl. Season to taste.
Refrigerate for at least an hour before serving. This soup improves with time.
To serve spoon soup into bowls and top with steamed mussels.