Lemongrass fishyssoise

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

Ingredients 9
Servings 4


  • 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

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