Lemongrass & Sweetcorn Soup

Lemongrass & Sweetcorn Soup

This is a lovely refreshing soup that celebrates the last of sweetcorn season and leads the way to more warming and wintery soups to come...

Ingredients:

1 medium leek, thinly sliced
1 white onion, diced
1 celery stalk, diced
1 large potato, peeled and cut into chunks
1kg fresh sweetcorn or about 3 tins sweetcorn
1 small thumb ginger, peeled and grated
4 lemongrass stalks, bashed
500ml-1lt Chicken or vegetable stock
Whole milk or cream to finish
Sea salt and freshly ground black pepper

Method:

If using sweetcorn bring a large stockpot of salted water to the boil. Add the corn and simmer for 8 minutes. Drain and refresh. Remove the corn from the cobs and set aside.

Heat olive oil in a large saucepan over medium high heat. Add the leek, onion, celery, and ginger to the pan and begin to soften. Cook stirring often until the vegetables begin to soften.

Add the sweetcorn and lemongrass stalks to the other vegetables. Add enough stock to have a thick soup. Simmer until vegetables are soft and the lemongrass has had a chance to infuse. Season with sea salt and freshly ground black pepper.

Remove lemongrass stalks and blend with an immersion blender until fairly smooth. Add a small amount of double cream or milk while blending to enhance creaminess.