Sweet Corn and Lemongrass Soup
By on · In Dinner, Entertaining, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables
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
Prep time
Cook time
Total time
Author: Chef Andrew DeGroot
Recipe type: Soups and Stews
Cuisine: American
Serves: 8
Ingredients
- 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
Instructions
- 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.
- Scoop mixture into blender taking care to remove the bay leaves; process until smooth.
- Strain and press solids to extract remaining liquid; discard remaining solids.
- Season with salt and pepper.
- Ladle into bowls; garnish with sour cream.
