Corn and Lemongrass Chilled Soup
- 15ml olive oil
- 2 tbsp lemongrass paste
- 2 red chillies, 1 chopped, 1 sliced
- 40g chopped ginger
- 500ml milk
- 800ml hot veg stock
- 325g tin of sweetcorn, drained
- 60ml crème fraîche
- 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