Recipe courtesy of Stan Frankenthaler
Lime Yogurt Lemon Grass Soup
- Yield: 6 (6-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 295
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 4
- Cholesterol
- 65
- Sodium
- 56
- Total: 30 min
- Prep: 30 min
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
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.