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Sweet Corn And Lemongrass Soup Recipe
|Olive oil||1 Teaspoon|
|Vegetable oil||2 Tablespoon (Rapeseed)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable stock||2 1⁄2 Liter (Homemade / Made With Low Salt Stock Cubes)|
|Fresh chives||1⁄4 Cup (4 tbs), chopped (1 Handful)|
Calories 613 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 812.8 mg33.9%
Total Carbohydrates 134 g44.5%
Dietary Fiber 18.2 g72.8%
Sugars 22.2 g
Protein 18 g36.2%
Vitamin A 27.4% Vitamin C 72.1%
Calcium 3.9% Iron 22.6%
*Based on a 2000 Calorie diet
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.