Have you ever needed to pull together a simple supper or starter which was sophisticated and subtle, but which took no time at all to fix up? Because if so, this recipe is for you! It uses store cupboard ingredients, is quick and easy to make, is fragrant with lemongrass, spiced with chilli and freezes like a dream. It’s also vegetarian and a dish which brings you sunshine all the year round.
Sybil Kapoor’s Sweet corn, Lemongrass and Chilli Soup- serves 6
4 tablespoons oil
6 stems of lemongrass, finely chopped
I red chilli, finely sliced
2 garlic cloves, roughly chopped
2 onions roughly diced
4 stems celery, roughly diced
1 kg frozen corn kernels
Salt and pepper
200g Crème fraiche
Coriander leaves to serve
- Heat oil in large pan and add lemongrass and chilli. Fry for 1 minute then add garlic, onions, celery and turn heat to low and cook for 10-15 minutes
- Add 1 litre of water and bring to the boil, add the corn, return to the boil the simmer gently for 30 minutes or until corn is soft.
- Liquidise the soup then push through a sieve into a bowl. Season to taste then stir in half the crème fraiche
- When you are ready to serve the soup, heat, then swirl with crème fraiche and scatter with fresh coriander leaves. Lovely with crusty bread and butter or cornbread.