Ingredients
Base Ingredients
- 4 gallons lemongrass stock
- 1 cup lemongrass
- 2 onions
- ½ cup garlic
- 1 cup ginger
- 2 carrots
- 3 celery (stalks)
- 8 potatoes (russet)
- 2 sweet potatoes
- 1 Tablespoon black pepper (corns)
- 7 Tablespoons salt
- ½ cup soy sauce
Chunky Additions!
- 1 onion (brunoise)
- 2 carrots (brunoise)
- 1 cabbage
- red peppers (diced – for garnish)
- beets (for garnish)
- red cabbage (for garnish)
Instructions
- Cook base veggies until soft. Add stock and simmer until potatoes are fork-tender.
- Puree in a blender and pass through a chinois.
- Meanwhile, take remaining onion, carrots, and celery stalks and brunoise (that means fine dice, champ).
- Cut cabbage into 1" x ½" pieces. Put all veggies into soup and cool. Add salt and soy.
- Garnish with julies (scallions), diced red peppers, and something purple like beets or red cabbage.
