Lemongrass Vichyssoise
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 3large cloves garlic, coarsely chopped
- 1pound leeks, washed well, trimmed and white part sliced
- ¼pound onions, coarsely chopped
- 4stalks lemon grass, trimmed, and bulb thinly sliced
- 8makrut lime leaves, finely sliced
- 1pound potatoes, peeled and coarsely diced
- 2bay leaves
- Salt and freshly ground black pepper to taste
- 6cups water
- 2cups heavy cream
- 1 or 2bunches fresh chives
Nutritional analysis per serving (7 servings)
406 calories; 32 grams fat; 20 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 1030 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt the butter over medium-high heat. Add the garlic, leeks, onions, lemon grass and lime leaves; cover and simmer for 10 minutes. Do not allow to color.
- Step 2
Add potatoes, bay leaves, salt, pepper and water, and bring to a boil. Reduce heat, and simmer, cooking 20 minutes, until potatoes are tender. Allow to cool a little; strain, reserving broth, and remove bay leaves.
- Step 3
Place some solids with a little broth in blender, and puree. Spoon into bowl. Repeat process until all solids are pureed; you will probably have to use all the broth to do this, but do not allow the mixture to become too thin, because the cream must still be added. Stir in the cream. Adjust seasoning, and chill completely, at least several hours.
- Step 4
To serve, chop the chives, and stir vichyssoise thoroughly. Spoon 1 cup into soup bowl, and sprinkle with chives. If mixture is too thick, add a little milk to thin it out.
Private Notes
Comments
Pure personal preference: I would half (or even eliminate) the cream. When I tasted the mixture before adding the cream, the texture was perfect and the delicate flavors of the kaffir lime and lemongrass were more present. After the cream, it is extremely rich.
I discarded the lime and leaves after cooking and before blending and used chicken broth instead of water. My Vitamix puréed everything perfectly. I served it with cucumber sandwiches for a cool bit rich tasting lunch.
Delicious. Really, really delicious. I also used 2 pounds of potatoes.