… when I first left the clutches of my mothers kitchen way back in the early nineties and moved into my own flat with my friend Sian I used to make a lot of soup… it was the one thing I could do with flair… it always looked impressive, was a filling, inexpensive bowl of goodness and it was also a small throw-back to the lofty days of the 1980’s dinner parties that my mother used to throw… which always started with a wonderful bowl of warm soup… and in the summer, for  little bit of fancy, a bowl of vichyssoise… a cold leek and potato soup that mum would serve with teeny cubes of cold cucumber croutons…
… the first soup I really excelled at was the classic leek and potato, recipe courtesy of Delia Smith… it’s such a wonderfully creamy, thick soup and leeks are always a crowd pleaser for their gentle onion flavour… I can’t quite remember when I started adding lemongrass to the recipe but it must have been during my university ‘experimental’ years when lemongrass was a relatively ‘new’ addition to the herb fraternity and was having something of a trend moment in the UK… it compliments the leeks so beautifully and adds an element of summer freshness that is, simply put, quite divine… it can be served warm but is far better left to cool and then served chilled as the sun is setting on a beautifully British summer evening…
Lemongrass Vichyssoise served with Caramelised Onion and Thyme Bread
we’re adding the lemongrass whole, but broken, here because this way it will still impart its flavour into the soup without having the hassle of sieving the bugger out of it later… simply snap the lemongrass in a few places along its length without it breaking…
… for the bread, i’ve used my regular low-knead method but I’ve used half wholemeal and half white flour and i’ve then kneaded in some caramelised onions and fresh thyme just before the second rise stage…
1 onion – finely chopped
2 large leeks – trimmed and finely chopped
2 medium potatoes – peeled and finely chopped
3 sticks of lemongrass – broken in a few places but not chopped or apart
1 pint of vegetarian stock
1/2 pint of milk
salt and pepper
butter and olive oil
– gently saute the onions in a heavy pan until soft and beginning to turn translucent
– add the leeks and potatoes, stir, place the lid on and sweat for 5 mins or until soft
– add the stock, milk and whole lemongrass, place the lid back on and simmer gently for 25 mins… keep an eye on it as the milk tends to boil over if too hot
– turn the heat off and let it cool completely
– take the lemongrass out and blend the soup until soft and silky, place it in the fridge until chilled and then served with teeny cubes of cucumber a drizzle of olive oil and some chives…
…i’m entering this delightful soup into the Herbs on Saturday bloggers challenge hosted by Karen over at Lavender and Lovage…
… eat and of course, enjoy!
vishy…viscyos…viscosy… nope. So fancy I couldn't even spell it. Looks divine. Happy weekend 😉
Lemongrass makes a wonderful addition to a cold potato soup Dom. You have been doing it for years but it is definitely new to me.
How could you know I will be serving vichyssoise at a dinner I am catering soon? All best, Stephen.
That looks so good…need to get me some lemongrass now!!
Dom, it looks like a bowl of tasty happiness! Please send some . . .
That looks delicious. My mum used to make great leek and potato soup but I haven't had any for ages. That bread sounds and looks delicious – love the idea of adding caramelised onions and thyme. Yum!
love that infusion of a little asian flavour into a classic english soup (or vichyssoise, how you pronounce that thing?!)
So where is this beautiful British Summer evening then??
Oh my, just reading the title had me licking my lips.
What a fantastic and elegant touch to a great soup!
Mary x
Lemongrass sounds like a perfect addition to the classic potato-leek mixture. Thanks for the great idea!
Can't pronounce the name but looks and sounds delicious! Love the addition of lemongrass.
Nice soup but look at that bread – who could resist that.
Leek and potato is one of my favourite soups. So why, why, why have I never had your most elegant version? Perhaps because we don't get many warm summer evenings??? Looks lovely and the bread sounds delicious.
A FABULOUS soup and entry for Herbs on Saturday Dom, and LOVELY photos too! I am so SORRY I am late…..is there any soup left? I have just waved good bye to FIVE house guests who kept me in the kitchen for the whole Jubilee weekend!
THANKS for adding this to the Herbs on Saturday event.
I don t have leeks and have no way to go to the store to buy some. I do have a bag of yellow onions though and was wondering if that would be an ok substitute? (If so, how many?)
PROCOOKS