• Ingredients: 2 tablespoons butter 1 cup finely chopped yellow onions 2 tablespoons finely chopped lemongrass 2 tablespoons finely chopped shallots 1 tablespoon finely chopped ginger root Kernels cut from 6 to 8 ears corn 1 quart chicken stock Salt Freshly ground white pepper 1/4 cup milk 1/4 cup cream 2 teaspoons sugar 2 teaspoons Chinese chile bean paste or less to taste Cilantro leaves Proedure: Heat butter in large saucepan. Add onions, lemongrass, shallots and ginger root and cook over low heat 2 minutes. Add corn and cook 1 minute longer. Add chicken stock and bring to simmer. Cook over low heat about 5 minutes. Season to taste with salt and white pepper. Add milk, cream and sugar. Remove from heat and cool to room temperature. Puree soup in blender in several batches, allowing 2 to 3 minutes blending for each. Return to saucepan and bring to simmer. To serve, turn into large tureen. Place chile bean paste in center and stir to make swirling pattern. Or serve in individual bowls, adding 1/4 teaspoon or less chile bean paste to each. Garnish with cilantro leaves. Makes about 2 quarts.

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