Lemongrass fishyssoise

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • olive oil for frying
  • 6
    thick stems lemongrass (use more if desired)
  • 1
    bunch spring onions
  • 1
    large onion
  • 4
    medium potatoes
  • 15
    chicken stock powder
  • 150
  • salt and milled pepper
  • 20
    mussels in shell


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.

Read more on: fish/seafood


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.