olive oil for frying

6-8 thick stems of lemongrass, chopped

1 bunch of spring onions, chopped

1 large leek, chopped

4 medium potatoes, peeled and cubed

15ml chicken-stock powder mixed with

1 litre water

150ml milk

salt and milled pepper

Heat oil in a large pot and gently sauté lemongrass, spring onion, leek and potatoes for about 10 minutes.

Do not allow the ingredient to brown as this is a white soup!

Add the stock and milk and simmer gently for about 25 minutes.

Allow the soup to cool and blend in a food processor until smooth.

Pour through a strainer into a bowl.

Season to taste. Refrigerate for at least an hour before serving. This soup improves with the time.

To serve, spoon into soup bowls and top with steamed mussels.