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    Leek and Lemon Grass Soup

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    Leek and Lemon Grass Soup

    Serves: 6


    • 1.5kg leeks
    • 3 cloves garlic, roughly chopped
    • 8 stems lemon grass, finely sliced
    • 5 tablespoons olive oil
    • 2 large potatoes, peeled and diced
    • 1.5 litres chicken stock or water
    • Salt and freshly ground black pepper
    • 285ml single cream
    • 3 tablespoons finely sliced chives


    1. Trim the leeks, discarding their outer leaves and dark green tops. Cut in half lengthwise and wash thoroughly in running water. Finely slice and put in a colander. Rinse again and leave to drain.
    2. Gently fry the garlic and lemon grass in the olive oil in a large pan for 4 minutes. Mix in the potatoes and continue to fry over a low heat, stirring regularly until they begin to soften - about 8 minutes. Stir in the leeks and continue to fry for about 7 minutes, until soft.
    3. Add the chicken stock or water and season to taste. Bring to the boil, then simmer over a moderate heat for 25 minutes or until the vegetables are very soft. Liquidise until very smooth and pass the mixture through a sieve. Adjust the seasoning and stir in the cream.
    4. Reheat just before serving and garnish with finely chopped chives or garlic croutons.

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