Fabulous; it’s Friday, brings you a bowl of liquid sunshine!

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.




14 thoughts on “Fabulous; it’s Friday, brings you a bowl of liquid sunshine!

    • Thank you. The recipe uses frozen corn, which I was initially quite shocked about. But it is so good to be able to fix up something special, once in a while, which does not require picking, washing and preparing! I also have not had a great deal of success with growing corn whilst we have had so many wet summers.

  1. I’m really digging the color, Karen! I’m jotting down the recipe now. Crème fraiche! I’m there. And hooked. What type of muffin is in the photograph? Enjoy the weekend! ~Theadora

    • Good to hear from you Erica! I am just making some now, given that the thunderstorms brought me in from the garden.
      I hope you like it. The only tedious part of making it is forcing it through a sieve. I use a conical one- a chinois and my dream is to have a chinois on a stand with a pestle to force the soup through. Unless you have a bowl which you can rest the sieve on then it is hard to push the soup through with enough force. Worth it though!

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