Corn and Lemongrass Chilled Soup

Heat the oil in a large saucepan and stir in the lemongrass, chopped chilli and ginger. Cook for 15 seconds, then pour in the milk and stock and add the sweetcorn. Simmer for 5 mins, then remove a few tbsp of corn kernels with a slotted spoon and set aside. Blitz the soup with a blender until smooth.
Leave the soup to cool, then stick in the fridge to chill for 1 hour. Divide the soup between 4 bowls, swirl through the crème fraîche and season. Garnish with the reserved corn, and serve with flatbreads.

20 mins

4 serving

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