Sweet Corn And Lemongrass Soup

• 4 tbsp sunflower oil
• 6 sticks lemongrass, finely sliced
• 1 red chilli, finely sliced
• 2 cloves garlic, roughly chopped
• 2 onions, roughly chopped
• 4 stems celery, roughly diced
• 1 kg frozen corn kernels
• Salt and pepper
• 200 g creme fraiche
• A handful of coriander leaves

1. 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. 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. 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. 4. Divide the soup between six bowls and swirl in a spoonful of creme fraiche and scatter with coriander leaves.

sunflower oil, red chilli, garlic, onions, celery, corn, salt, creme fraiche, handful of coriander leaves

Taken from www.epicurious.com/recipes/member/views/sweet-corn-and-lemongrass-soup-51942281 (may not work)