Lemongrass-Sweet Corn Soup with Sweet Corn Relish and Creme Fraiche

Lemongrass-Sweet Corn Soup with Sweet Corn Relish and Creme Fraiche

What is it about soup? It is the lowly can of tomato soup when we were young, to mom's chicken soup when we were sick and feverish, to the exalted soups of a five star restaurant. It's comfort, it's love-the unconditional kind. It satisfies, it nourishes, it rejuvenates. It reminds us of home when we are away and transports us to exotic locales when we are tucked in safe and sound. It can be at the beginning, middle or end of a meal as well as being a meal in itself. It can be inexpensive and humble or luxurious and sinful. Hot or cold, broth or chowder. Drunk from a cup or slurped with a spoon. Served from the pot or from a fancy terrine. Carried in a thermos or presented on fine linen. It's the love we crave, the nourishment we need and the comfort we cherish.


This recipe comes from a relatively new cook book that I received recently, The Modern Vegetarian. I learned of this from Cookbook Digest who did a write up of it and included three recipes from the book---all of which immediately went into my over-stuffed recipe files. I immediately ordered the book and this is the first recipe I've made from it. I am not a vegetarian as the plethora of beef, pork and chicken recipes posted will alert you to, however I love vegetables whether as supporting cast or playing the lead and this London Chef, Maria Elia, has some fantastic, creative and innovative recipes for many of them. Modern twists if you will. This soup is light and luscious and packed with flavor. She says that the crème fraiche and sweet corn relish are optional but I disagree. They are essential. Enjoy!


Recipe: Lemongrass-Sweet Corn Soup with Sweet Corn Relish and Creme Fraiche
The Modern Vegetarian: Food Adventures for the Contemporary Palate; by Maria Elia
Kyle Books; 2009

Ingredients
3 ears of corn, husked
1-1/2 tablespoons butter
1 small white onion, finely chopped
1 inch fresh ginger, peeled and finely chopped
1 red chile, seeded and finely chopped
3 tablespoons of flour
1 liter of milk
5 stalks lemongrass, finely chopped
4 tablespoons creme fraiche
salt and pepper


Directions
Using a sharp knife, carefully cut the corn kernels from the cob. Set cobs and kernels aside.
Gently heat the butter; add the onion, ginger and chile. Saute until softened but not browned (about 5 minutes). Add flour, stir and cool, 1 minute. Add the milk, lemongrass, corn and the cobs and stir, bringing to a boil. Reduce the heat and simmer 20 minutes.


Discard the corn cobs and blend the soup in a food processor until smooth, then pass through a sieve and season. Serve with a swirl of creme fraiche.


Sweet Corn Relish
1 corn cob, husked
5 tablespoons olive oil
salt and pepper
1 red chile, seeded and finely chopped
3 tablespoons cilantro leaves, chopped
1 stalk lemongrass, finely chopped


Roll the corn in a little olive oil, season with salt and pepper and cook on a preheated grill pan or over a charcoal fire until tender. When cool enough to handle, remove the corn kernels from the cob, place in a bowl and mix with the remaining ingredients. Adjust the seasoning to taste.