Cold Cherry Soup with Lemongrass and Cilantro
Soups • European
Description
Cold cherry soup with lemongrass and cilantro
Ingredients
- Cilantro 0 oz
- Scallions 4 pieces
- Butter 0 oz
- Onion 2 pieces
- Potato 10 oz
- Milk 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Lemon to taste
- Lemongrass 4 pieces
Step-by-Step Guide
Step 1
Remove the leaves from the cilantro. Prepare the lemongrass and green onions by removing the root and tough top, leaving a 15 cm stem. Remove the outer layer and finely chop.
Step 2
Chop the green onions, place the remaining parts of the lemongrass and green onions along with the cilantro stems in a pot and lightly salt. Add 850 ml of water and cook on low heat with the lid on for 30 minutes.
Step 3
In a large pot, melt the butter, add the chopped lemongrass, onion, and potato. Keep on low heat under a lid for 10 minutes. Strain the broth, remove the cooked greens, add the milk, and stir in ¾ of the cilantro leaves. Add salt and pepper to taste and simmer on low heat for 25–30 minutes.
Step 4
Let the dish cool slightly and then blend it in a blender. Strain and pour into a soup tureen. Cover with a lid and chill well before serving.
Step 5
Serve in chilled (preferably glass) bowls, adding ice, and garnishing with cilantro and green onions. Use sliced lemon for decoration.
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