Lemongrass & sweetcorn soup with creme fraiche

Lemongrass & sweetcorn soup with creme fraiche

My sister is coming to stay and she is a veggie…simply cannot give her mushroom risotto (apparently absolutely everyone else does) so have plumped for a starter of Sweetcorn & Lemongrass Soup. This elegant and refreshing dish is one of Maria Elia’s fantastic contemporary vegetarian recipes. Impressive as a starter topped with mint, sweetcorn relish or chopped radish…. Grace x

Lemongrass & sweetcorn soup with creme fraiche

Ingredients Serves 4

  • 3 ears of corn or equivalent amount of frozen sweetcorn
  • 50g butter
  • 1 small white onion, finely chopped
  • 1 inch fresh ginger, peeled and finely chopped
  • 1 red chilli, seeded and finely chopped
  • 3 tablespoons plain flour
  • 1 litre milk
  • 5 stalks lemongrass, finely chopped
  • 4 tablespoons crème fraîche
  • salt and pepper

How to prepare

Using a sharp knife, carefully cut the corn kernels from the cob. Set cobs and kernels aside.

Gently heat the butter; add the onion, ginger, and chile. Sauté until softened but not browned (about 5 minutes). Add the flour, stir and cook for 1 minute. Add the milk, the lemongrass, corn and the cobs and stir, bringing to a boil. Reduce the heat and simmer for 20 minutes.

Discard the corn cobs and blend the soup in a food processor until smooth, then pass through a sieve and season. Serve with a swirl of crème fraîche and Sweet Corn Relish (see below).

Sweet Corn Relish

  • 1 corn cob, husked
  • 5 tablespoons olive oil
  • salt and pepper
  • 1 red chilli, seeded and finely chopped
  • 3 tablespoons coriander leaves, chopped
  • 1 stalk lemongrass, finely chopped

Roll the corn in a little of the olive oil, season with salt and pepper and cook on a preheated grill pan or over a charcoal fire until tender. When cool enough to handle, remove the corn kernels from the cob, place in a bowl and mix with the remaining ingredients. Adjust the seasoning to taste.