- Coriander Stock
- 6 x 100g bunches of coriander
- 8 leeks – white only thinly sliced
- 6 large Spanish onions – thinly sliced
- Large bouquet garni
- Soup
- 6 onions thinly sliced
- 10 leeks thinly sliced
- 12 sticks of lemon grass shredded
- 2 dessertspoons of crushed toasted coriander seeds tied in muslin
- 1.5kg sliced potatoes
- 1 litre milk
Lemongrass and Coriander Vichyssoise
Tony Fleming
10th February 2012
Lemongrass and Coriander Vichyssoise
StockPut everything together in a pan and cover well with water. Bring to the boil and simmer for 15...
Ingredients
Method
Stock
Put everything together in a pan and cover well with water. Bring to the boil and simmer for 15 minutes. Cover with cling film and leave to in the fridge overnight to infuse then pass off.
Soup
Sweat onions and leeks in butter until soft but no colour.
Add coriander seeds and lemongrass and season well, cook for 3 minutes
Cover well with coriander stock, boil and then add potatoes
Cook until the potatoes are soft, season again Add milk, boil, liquidise and pass, adjust seasoning.
Serve with diced, raw scallops.
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