Sweet Corn And Lemongrass Soup Recipe
Ingredients
| 10-12 lemongrass stalks | ||
| Corn cobs | 10 | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2.4 litres vegetable stock, homemade or made with low-salt stock cubes | ||
| Chives | 1 Cup (16 tbs), chopped | |
Directions
Peel the lemongrass stalks until you get to the tender white parts that are easy to cut without fraying.
Now finely chop them and set aside.
Using a knife, slice the corn kernels off the cobs and put in a bowl, reserving 3 tablespoons of kernels for garnishing.
Heat the oil in a large stock pot and add the onion, cooking for 2-3 minutes.
Add the prepared lemongrass, crushed garlic and bowl of corn kernels.
Stir for a minute and add the stock.
Simmer for 20-25 minutes on a low heat.
Meanwhile, heat a frying pan with a drizzle of olive oil and fry the reserved corn kernels for a few minutes until crispy and golden brown.
When the soup is ready, put in a blender and whizz until smooth.
Serve topped with a few fried corn kernels and a sprinkling of chopped chives.
Now finely chop them and set aside.
Using a knife, slice the corn kernels off the cobs and put in a bowl, reserving 3 tablespoons of kernels for garnishing.
Heat the oil in a large stock pot and add the onion, cooking for 2-3 minutes.
Add the prepared lemongrass, crushed garlic and bowl of corn kernels.
Stir for a minute and add the stock.
Simmer for 20-25 minutes on a low heat.
Meanwhile, heat a frying pan with a drizzle of olive oil and fry the reserved corn kernels for a few minutes until crispy and golden brown.
When the soup is ready, put in a blender and whizz until smooth.
Serve topped with a few fried corn kernels and a sprinkling of chopped chives.
Chef
