Sweet Corn And Lemongrass Soup Recipes
SWEET POTATO AND LEMONGRASS SOUP
I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
- Add the ginger, jalapeno and garlic and saute 2 minutes more.
- Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
- Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
- Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
- Discard the lemongrass stalks. P.
- uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
- Strain the soup through a fine sieve (I didn't even bother with this step).
- Stir in the coconut milk. Season with salt and pepper.
Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
PUMPKIN, CORN, AND LEMONGRASS SOUP
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Provided by Lillian Chou
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
- Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
- Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
- Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
SWEET CORN AND LEMONGRASS SOUP
Steps:
- 1. Set a large saucepan over a medium heat. Add the oil and, once hot, stir in the lemongrass and chilli. Fry briskly for one minute, then add the garlic, onions and celery, reduce the heat to low. Fry gently for 10-15 minutes. 2. Add 1 lire of water and bring to the boil. Add the frozen corn and once it returns to the boil, simmer gently for 30 minutes or until the vegetables are very soft. 3. Liquidize the soup and push the mixture through a sieve into a clean saucepan. Season to taste and stir in half the creme fraiche. 4. Divide the soup between six bowls and swirl in a spoonful of creme fraiche and scatter with coriander leaves.
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