Iced Petit Pois & Lemon Grass Soup
This delicately beautiful lemon grass soup is wonderfully palatable.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 6:20 hours
4 stems lemon grass
1 Tbsp (15 ml) olive oil
6 baby leeks, chopped
2 cloves garlic, crushed
600 ml chicken or vegetable stock
500 g frozen petit pois
half a head lettuce, roughly chopped (iceberg lettuce works best)
salt and milled black pepper
2 large handfuls of coriander leaves (30 g)
juice and zest of 2 limes
crème fraîche, for serving
Peel the outer tough layers of the lemon grass and tie them together with a piece of string (to create a lemon grass bouquet). Finely chop the tender white centres of the lemon grass.
Heat the oil in a large saucepan. Add the leeks, garlic and chopped lemon grass and gently sweat for 5–7 minutes or until the leeks are soft (but not brown). Pour in the stock and bring to the boil. Add the peas and bring back to the boil. Reduce to a simmer and add the chopped lettuce. Taste the mixture and add salt and pepper, if needed. Turn off the heat when the peas are tender.
Add the coriander, juice and zest of the limes and the lemon grass bouquet. Allow the mixture to cool. Cover and leave to chill for 4–6 hours or overnight, allowing the lemon grass bouquet to steep.
After the soup has chilled, remove the lemon grass bouquet and liquidise the soup. Check the seasoning and add salt and pepper, if needed (cold soups usually need more seasoning than hot soups).
To serve, ladle the soup into chilled bowls or bowls made out of ice, and top with a spoonful of crème fraîche.