Sweet Corn and Lemongrass Soup is a wondrous dish, with rich, exotic flavors, yet incredible comforting taste and textures, bringing pleasure with each spoonful.  This is a perfect way to get your children eating their veggies. A masterpiece recipe from Chef Andrew DeGroot.
Sweet Corn and Lemongrass Soup

Sweet Corn and Lemongrass Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 8
  • 1 pound sweet yellow corn
  • 1 yellow onion, medium, diced
  • 1 celery stalk, small dice
  • 2 carrots, small dice
  • 2 lemongrass stalks, small diced
  • 1/4 Cup vegetable oil
  • 2 Quarts heavy cream
  • 1/2 bunch thyme
  • 1/2 bunch parsley
  • 2 bay leaves
  • salt and freshly ground pepper, to taste
  • sour cream, as needed
  1. Sauté corn, onion, celery, carrots and lemongrass in vegetable oil until tender; about 3 minutes. Add cream, thyme, parsley and bay leaves; bring to boil; reduce to low. Let soup simmer 20 minutes.
  2. Scoop mixture into blender taking care to remove the bay leaves; process until smooth.
  3. Strain and press solids to extract remaining liquid; discard remaining solids.
  4. Season with salt and pepper.
  5. Ladle into bowls; garnish with sour cream.

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