Sweet Corn And Lemongrass Soup
|Olive oil||1 Teaspoon|
|Vegetable oil||2 Tablespoon (Rapeseed)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable stock||2 1⁄2 Liter (Homemade / Made With Low Salt Stock Cubes)|
|Fresh chives||1⁄4 Cup (4 tbs), chopped (1 Handful)|
Peel the lemongrass stalks until you get to the tender white parts that are easy to cut without fraying.
Now finely chop them and set aside.
Using a knife, slice the corn kernels off the cobs and put in a bowl, reserving 3 tablespoons of kernels for garnishing.
Heat the oil in a large stock pot and add the onion, cooking for 2-3 minutes.
Add the prepared lemongrass, crushed garlic and bowl of corn kernels.
Stir for a minute and add the stock.
Simmer for 20-25 minutes on a low heat.
Meanwhile, heat a frying pan with a drizzle of olive oil and fry the reserved corn kernels for a few minutes until crispy and golden brown.
When the soup is ready, put in a blender and whizz until smooth.
Serve topped with a few fried corn kernels and a sprinkling of chopped chives.