Instructions: Melt the butter in a large saucepan on the simmering plate and add the onions and leeks.

Stir well add 45ml water cover tightly and cook for 15 to 20 minutes in the simmering ovenuntil soft and golden.

Stir in the potatoes lemon grass chicken stock and milk.

Bring to the boil on the boiling plateallow to bubble for 2 to 3 minutes then cover and cook in the simmering ovenfor 30 to 40 minutes until the potatoes are tender.

Discard the lemon grass.

Allow the soup to cool slightly then transfer to a blender or food processor and work until smooth.

Pass through a sieve and return to the pan if serving hot.

Stir in the creme fraiche and seasoning to taste.

If serving cold cool and chill thoroughly (in this case season liberally) or reheat on the simmering plate and pour into warmed soup bowls.

Serve topped with a dollop of chilled creme fraiche and chives to garnish.

Fresh lemon grass is sold in the herb section of some supermarkets. It will freeze but turns brown which wont impair the flavour. Dried lemon grass is good too as long as it isnt too old.

Variation: replace the leeks with a bunch of spring onions and add a bunch of trimmed and chopped watercress to the soup just before liquidising. The soup will be beautifully green with a wonderful fresh taste.

This creamy velvety soup is based on a popular classic but with the added fragrance of oriental lemon grass. If possible use fresh lemon grass though you will find that dried is more readily available. To ensure a really smooth texture it is important to liquidise and sieve the soup before serving either hot or chilled.

Serves 6

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