Corn soup with lemon grass, creme fraiche and corn relish
In one of my favorite cookbooks I have this recipe for a very delicious one , fresh and filling soup found. With a little bread or a few appetizers it will easily become a main meal.
It is also great for guests, as it can be prepared well on the one hand and the unusual combination of corn and lemongrass definitely causes a sensation.
For 2 as a main course for 4 as an appetizer:
Of three fresh corncobs cut the grains with a sharp knife (or use two cans/jars of corn or frozen corn).
in a tablespoon butter 1 chopped onion , 3 cm chopped fresh ginger and a finely chopped chili pepper until soft but not browned.
Dust 1 tablespoon flour over and sweat for 1 minute.
Pour 3/4 liter of milk and 4 stems finely Add chopped lemongrass and the corn kernels.
Approx. Simmer for 20 minutes. In the meantime stir frequently, so that the milk does not burn.
In the meantime, a corn relish from 3 tablespoons of cooked corn (just fish from the soup), 2 tablespoons olive oil, salt and pepper, 1 red chili pepper and fresh coriander and a stalk Mix the lemongrass (finely chopped) and let it steep for a while.
Puree the soup with the blender and strain through a sieve. This removes all the small ginger and corn fibers from the soup, leaving them completely silky and smooth. You can also omit this step and get a result of thicker consistency.
Heat the soup again and arrange it in pretty bowls. Put a spoonful of cream fraiche and corn relish in each soup.