Leek-Lemongrass Soup

Seeking inspiration for a soup I came across the notion of a leek and lemongrass soup - and immediately thought: that sounds good... soup with lemongrass sounds like just what I want right about now.

Ingredients:
- 6 leeks, sliced at 45 degree angle (to give oval slices)
- 3 sticks lemon grass, finely cut
- oil
- juice of ¹/₂ lemon
- 3 egg yolks
- 6 tbsp Turkish yogurt
- 1.5 L (6 cups) vegetable bouillon
- ground nutmeg
- salt & pepper
coriander raita
- juice of 1 lime
- same amount olive oil
- salt and pepper
- 8 scallions, finely sliced
- 1 bunch coriander, coarsely chopped
for serving
- bread


The coriander raita was prepared first, so it could stand while preparing the soup. The juice of a lime was stirred with an equal amount of olive oil, then added salt and pepper. Finally, coarsely chopped coriander and finely sliced scallions were stirred in.

For the soup, leeks and lemon grass were cleaned, cut and mixed. The leek-lemongrass mixture was sautéed quickly in a little olive oil in portions (if you have a really huge pan you might get away with doing it in one go) making sure not to give them so much that the leeks browned or turned soft. The sautéed leek-lemongrass mixture was collected in a bowl and added lemon juice.


The egg yolks were stirred together with the yogurt and this mixture was stirred into hot (recently boiling) vegetable bouillon. Then the leek-lemongrass mixture was added together with ground nutmeg. The soup was brought to a boil and seasoned to taste with salt and pepper. Then removed from the heat and served immediately with coriander raita on top and bread on the side.