Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Sweet Corn Soup

 

Sweet Corn Soup
Serves 4



4 large corn cobs
1 tbsp fresh ginger (grated)
1 lemon grass stem
(cut into 2-3cm lengths and
bruised by banging with rolling pin or similar)
or 1 tsp of processed lemon grass
1 medium onion (chopped)
2 shallots (chopped)
50g butter
1litre chicken or vegetable stock
Pepper
100ml coconut milk
1 tbsp coriander leaves, chopped



Stand each corn in a bowl and using a sharp knife cut the kernels off the cob.
In a large pan over medium heat, melt the butter and sauté onion and shallots.
Allow to cook two minutes, then add the lemon grass and ginger. Cook 2-3 minutes.
Add the corn kernels and cook for a further 2-3 minutes.
Add the stock. Stir through and allow to simmer for about 5 minutes or so.
Take out the lemon grass.
Season soup with a little pepper, add the coconut milk, and simmer for 2-3 more minutes.
(Do not bring to the boil).
Wine suggestion: Chardonnay
Serve soup... in a warmed bowl with some coriander leaves.

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Posted by: <karenstephens123@yahoo.com>
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