Asian Potato Soup

Remove the skin from the onions and chop them. Remove peel from potatoes and chop. Melt butter in a large saucepan. Sauté onions, potatoes and lemongrass in it until soft. Pour in vegetable soup and simmer gently for about 10 minutes.

Add milk and cook for another 10 minutes. Season with salt, lime juice and zest. 3.

Allow soup to cool slightly and finely grind with an electric hand blender. Leave soup to cool.

To serve, rinse cilantro, shake dry and chop leaves. Season the potato soup, sprinkle with cilantro and cayenne pepper.

Chop leaves the lower, juicy half of the stem. Alternatively, use freeze-dried lemongrass.

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