A variation on classic Vichyssoise which my family love!
3 stick of Lemon Grass 1 Stick Celery 2 potatoes 1 oz Butter 2 pints jellied chicken stock 1/4 pint double cream 1 tablespoon chopped chives salt and pepper
Slice the lemon grass, celery and potatoes finely and sweat in the butter until just soft without allowing them to colour.
Blend in the stock, bring to the boil, season and simmer for 12-15 minutes. Rub through a mouli sieve or electric blender. Taste for seasoning and stir in the cream. Leave soup until cold, then whisk for a few seconds and chill.
