CREAM OF GINGER SOUP WITH CORN AND LEMONGRASS
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
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
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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