My friend Laurence keeps asking me for a menu easy to prepare and easy to make and I keep promising and never follow up on it. Shame on me as this is maybe something all of you would like to use. if you know me by now a little I am the chef surprise! I can never tell what I will cook for guests before I go to the market. I probably buy way too much food just in case I get this perfect inspiration and need this one ingredient for the exotic idea that crosses my mind. Then I give the leftover food over the fence to my neighbors and the feast prolongs for days. I hate wasting food but I also hate to be limited in my creativity. 
I got inspired to this recipe by Henssler who is an incredible poissonier, sushi chef and a TV cooking show-star in Germany, he proofed he could even cook in red plateau high heels wounded, because he slipped and injured his right hand. I loved visiting his restaurant in Hamburg the Henssler & Henssler, great atmosphere and fabulous food!

I changed to recipe to serve 8 and the flavors where too strong for my taste but I hope you will enjoy this one as much as we did!


lemongras soup
lemongras soup

Print recipe

Preparation time: 15 min
Cooking time: 16 min 

You Need

1 liter of vegetable stock
8 lemon grass stalks + extra for decoration
80 gr butter
250 gr chopped white onions
1 large organic lemon, peel and juice
80 ml Sake
180 ml heavy cream
agave syrup


Wash the lemon well before you use it and dry it with a paper towel.
The lemongrass is a stalk that has a rather light color green and is un-chewable if  you are ever tempted to bite in after you discovered it smells real nice. Wash the stalks and trim away the dry ends, then cut tem in fine rings all the way.
In a pan melt the butter and roast the onions and the lemongrass chopped into small rings until the onions turn see-through which takes maybe 4 minutes. Add the agave syrup and the salt then the lemon juice and the grated lemon peel. Now add the sake this will already give you a beautiful odor. Pour the vegetable stock to the pan and let cook for another 12 minutes.

Add the heavy cream and stir the soup on medium heat for about 4-5 minutes. You can use a stand mix but I prefer to use a higher pot and my Kenwood hand held blender, so much faster and less messy. Most importantly is that you pass the soup now through a sieve with fine meshes and taste the result, you might want to add more salt or syrup, maybe even chili.

Serve the soup in small glasses decorated with lemongrass and a slice of lemon.