Sweetcorn and lemongrass soup

JanaBy Jana    

March 25, 2015

Sweetcorn and lemongrass soup 0 5 0
  • Prep: 5 mins
  • Cook: 45 mins
  • 5 mins

    45 mins

    50 mins

  • Yields: 4 servings


1Set a large saucepan over a medium heat. Add the oil and once hot, stir in the lemongrass. Fry briskly for 1 minute, then add the garlic, onions and celery and reduce the heat to low. Fry gently for 10-15 minutes.

2Add 1 litre of water and bring to the boil. Add the corn and once it returns to the boil, simmer gently for 30 minutes or until the vegetables are very soft.

3Liquidise the soup with the hand blender.

4Season to taste and stir in the creme fraiche.


4 tbsp olive oil

4 sticks lemongrass

2 cloves garlic, roughly chopped

4 stems celery, roughly diced

1kg frozen corn kernels


ground black pepper

200g crème fraiche


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