Sweet Corn And Lemongrass Soup Recipes

Steps:

• Slice the kernels from the cob with a sharp knife.
• Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
• Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
• Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
• Remove from heat and add the lime juice and coriander. Serve immediately.

Steps:

• Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
• Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
• Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
• Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.