Coconut milk and lemongrass velouté

1. Wash the leeks. Cut them into strips. Wash and chop the lemongrass. Peel and slice the onions and shallots.

2. Fry the onions, shallots and leeks in a pan with olive oil. Stir for about 10 minutes. It should be translucent. Pour the vegetable stock and coconut milk. Add the ginger and half of the lemongrass. Bring to a boil over high heat. Reduce the heat and cook for a few minutes. Remove the lemongrass. Blend the mixture.

3. Divide the soup into 6 bowls. Add salt and pepper. Sprinkle with some lemongrass. Serve.

Photo credit: Sucré Salé