Chilled Curried Soup

Because of the subtle lemony tang this soup gets from the lemon grass, it would make a perfect first course for a summer dinner party.
  • 2 tbsp sunflower oil
  • 2 shallots, finely chopped
  • 1 stem lemon grass chopped or 1 1/2 tsp lemon balm or lemon verbena
  • 1 tsp mild curry powder
  • 1 tbsp flour
  • 1 1/2 pts chicken stock
  • 2 tbsp lemon juice
  • 1/4 pint single cream
  • salt
  • freshly ground pepper
  • 1 tbsp chopped fresh coriander to garnish

Heat the oil in a large saucepan, add the shallots and sauté over a gentle heat for a couple of minutes. Add the lemon grass and continue sautéing while adding the curry powder and flour. Stir the whole together and continue to sauté for about three minutes, stirring constantly. Pour in the stock, bring to a boil stirring then lower the heat and let it simmer for about 5 minutes. Add the lemon juice and cream and season to taste with salt and pepper.

Allow it to continue cooking over a very low heat for another 2 minutes approximately, remove from the heat and pour into a large bowl. Stand the bowl in a sink and pour in ice water to about halfway up the sides of the bowl. Leave to cool for 15 minutes. Remember to continue stirring it while it cools in order to avoid a skin forming.

Cover the bowl and chill in the refrigerator overnight. Remove the soup from the fridge shortly before serving and pulse it quickly through a food processor or blender. Serve garnished with coriander.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus cooling time
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