Le­mon­grass and sweet­corn soup with crème fraîche

Period Living - - Recipes -

Fresh, sea­sonal corn is best for this, but you can al­ways use frozen or tinned if none is avail­able. Cauliflower and le­mon­grass is also a won­der­ful com­bi­na­tion – sim­ply cut a small cauliflower into flo­rets and fol­low the recipe as be­low. Then try roast­ing some thinly sliced flo­rets in a hot oven and adding to the re­main­ing rel­ish in­gre­di­ents.

SERVES 4

For the Soup:

3 corn cobs

50g of but­ter

1 small white onion, finely chopped

3cm of fresh ginger, peeled and finely chopped 1 red chilli, de­seeded and finely chopped

25g of plain flour

1.5 litres of milk

5 sticks of le­mon­grass, finely chopped

Salt and pep­per

4 tb­sps of crème fraîche For Sweet­corn rel­ish:

1 corn on the cob, leaves re­moved

5 tb­sps of olive oil

Salt and pep­per

1 red chilli, de­seeded and finely chopped 10g of chopped co­rian­der

1 stick of le­mon­grass, finely chopped

1 Us­ing a sharp knife, care­fully cut the corn ker­nels for the soup from the three cobs. Set cobs and ker­nels aside.

2 Gen­tly heat the but­ter. Add the onion, ginger and chilli and sauté un­til soft­ened but not browned (about 5 min­utes). Add the flour, stir and cook for one minute. Add the milk, le­mon­grass, corn and the cobs and stir, bring­ing to the boil. Re­duce the heat and sim­mer for 20 min­utes.

3 For the sweet­corn rel­ish, roll the cob in a lit­tle of the olive oil, sea­son with salt and pep­per and cook on a pre-heated grid­dle pan or bar­be­cue 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.

4 Dis­card the corn cobs from the soup and blend the liq­uid in a food pro­ces­sor un­til smooth, then pass through a sieve and sea­son. Serve with a swirl of crème fraîche and the sweet­corn rel­ish.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.