Cold Vichy Soup with Lemongrass and Coriander
4 servings
30 minutes
Cold vichyssoise with lemongrass and coriander is a refined dish of European cuisine that brings freshness and elegance to the table. Its roots trace back to the tradition of chilled soups, especially popular in hot weather. The delicate texture combines a creamy base of potatoes and milk, accented by light citrus notes of lemongrass and the spiciness of coriander. This soup has a refreshing taste with a subtle balance of aromatic herbs and a soft creamy consistency. Serving it with ice and lemon slices gives it an elegant appearance, making it an ideal choice for summer lunches. It pairs wonderfully with crusty bread or chilled white wine, allowing one to fully enjoy its delicate flavor.
1
Tear the leaves from the coriander. Process the lemongrass and leek as follows: remove the root and tough top, leaving a 15 cm stem. Remove the outer layer and chop finely.
- Fresh cilantro (coriander): 50 g
- Lemon grass: 4 pieces
2
Chop the green onion, place the remaining parts of the lemongrass and green onion along with the coriander stems in a pot and add a little salt. Add 850 ml of water and cook on low heat with the lid closed for 30 minutes.
- Green onions: 4 pieces
- Lemon grass: 4 pieces
- Fresh cilantro (coriander): 50 g
- Salt: to taste
3
In a large pot, melt the butter, add chopped lemongrass, onion, and potatoes. Keep on low heat covered for 10 minutes. Strain the broth, remove the cooked herbs, add milk and ¾ of the coriander leaves. Add salt and pepper to taste and simmer on low heat for 25-30 minutes.
- Butter: 50 g
- Lemon grass: 4 pieces
- Onion: 2 pieces
- Potato: 280 g
- Milk: 150 ml
- Fresh cilantro (coriander): 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Cool the prepared dish slightly and immediately start blending in a blender. Strain and pour into a soup bowl. Cover with a lid and chill well before serving.
5
Serve in chilled (preferably glass) plates, adding ice and sprinkling with coriander and green onions. Use sliced lemon for decoration.
- Fresh cilantro (coriander): 50 g
- Green onions: 4 pieces
- Lemon: to taste