We had this soup at a small roadside café, near Lake Michigan and not far from the Indiana border. It's light yet satisfying, very flavorful, not at all heavy-handed with the cream, and so impressive that we asked our server about the recipe. Unfortunately, she told us that the chef "never tells anyone what he does in his kitchen"—so this is merely an attempt to recreate it. The secret, of course, is the subtle and unexpected tang of lemongrass.

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