Lime Yogurt Lemon Grass Soup

Name: Lime Yogurt Lemon Grass Soup
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 (6-ounce) servings
Ingredients: 2 stalks lemon grass; 1 cup water; 2/3 cup sugar; 1 cup heavy cream; 2 cups plain yogurt (preferably Stonyfield Farms); 3/4 cup lime juice; Lime granita, or sherbet; 1 lime, zested

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Total: 30 min

Prep: 30 min

Yield: 6 (6-ounce) servings

Total: 30 min

Prep: 30 min

Yield: 6 (6-ounce) servings

Ingredients

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2 stalks lemon grass

1 cup water

2/3 cup sugar

1 cup heavy cream

2 cups plain yogurt (preferably Stonyfield Farms)

3/4 cup lime juice

Lime granita, or sherbet

1 lime, zested

Directions

Prepare lemon grass stalks by peeling off the outer husk and placing on a solid cutting board. Bruise the stalks with the back of a thick knife. Wrap each stalk in a piece of cheesecloth and tie with strings.
In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring once to make sure sugar has dissolved. Add one prepared lemon grass stalk and remove from heat. Allow lemon grass to steep in syrup until cooled.
In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk. Bring cream to a boil, remove pan from heat and allow to cool.
Remove lemon grass stalks from cream and sugar syrup.
Place yogurt in a large stainless steel bowl. Whisk in the cool lemon grass-infused cream and lemon grass syrup. Keep mixture chilled until ready to serve.
Just before serving add lime juice to yogurt mixture. Adding lime juice too early will cause soup to curdle.
Ladle soup into chilled bowls or flat soup plates. Place a scoop of lime granita (or sherbet) in the center of the bowl and garnish with lime zest. Additional accompaniments include gingersnap cookies and/or thinly sliced tropical fruits such as papaya or kiwi.