Recipe: Lemongrass and chilli soup

serves six

Two tablespoons of olive oil
Four shallots - finely chopped
Two storks of lemongrass - finely chopped
Two cloves of garlic - crushed
One litre of chicken stock
250ml double cream
One small red chilli - deseeded and finely chopped
A little basil for garnish - chopped (optional)

Heat a large saucepan and add the olive oil. Add the shallots, lemongrass and garlic and very gently sweat until they are soft but do not allow to brown. Pour the stock into the pan, raise the heat and bring to the boil. Using a liquidizer, food processor or stick blender, blitz the soup until smooth and return to the cleaned pan. Add the cream and chilli and simmer for five minutes. Check the seasoning and serve in warmed dishes with the basil sprinkled on top if using.