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Ginger and Corn Soup With Chili Bean Paste
2 tbsps. butter
1 tbsp. finely chopped fresh ginger
2 tbsps. very finely chopped fresh lemongrass
2 tbsps. finely chopped shallots
1/2 cup finely chopped yellow onions
2 cups fresh corn kernels
2 cups vegetable stock
salt and white pepper to taste
2 tsp. sugar
1/2 cup half and half
2 tsps. chile bean paste, or to taste, for garnish
fresh cilantro leaves for garnish
Heat the butter in a medium-sized pot. Add the ginger, lemongrass, shallots and onions. Cook over low heat for 2 minutes. Add the corn and cook 1 minute or so longer. Add the vegetable stock and bring the mixture to a simmer. Continue cooking over low heat for about 5 minutes. Add salt and pepper, then the sugar and half and half.
Take the pot off the heat and let cool to room temperature. Puree the soup in a blender, do this in several batches. Puree each batch for at least 2 to 3 minutes. Return the soup to the pot and bring to a simmer.
To serve the soup in a large tureen, add the chile bean paste in the center and stir to make a swirling pattern. To serve in individual bowls, add 1/4 tsp. chile bean paste or less to each bowl and swirl or mix in. Garnish with cilantro leaves.
Serves 4 to 6.
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Ginger and Corn Soup With Chili Bean Paste
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ginger and Corn Soup With Chili Bean Paste
2 tbsps. butter
1 tbsp. finely chopped fresh ginger
2 tbsps. very finely chopped fresh lemongrass
2 tbsps. finely chopped shallots
1/2 cup finely chopped yellow onions
2 cups fresh corn kernels
2 cups vegetable stock
salt and white pepper to taste
2 tsp. sugar
1/2 cup half and half
2 tsps. chile bean paste, or to taste, for garnish
fresh cilantro leaves for garnish
Heat the butter in a medium-sized pot. Add the ginger, lemongrass, shallots and onions. Cook over low heat for 2 minutes. Add the corn and cook 1 minute or so longer. Add the vegetable stock and bring the mixture to a simmer. Continue cooking over low heat for about 5 minutes. Add salt and pepper, then the sugar and half and half.
Take the pot off the heat and let cool to room temperature. Puree the soup in a blender, do this in several batches. Puree each batch for at least 2 to 3 minutes. Return the soup to the pot and bring to a simmer.
To serve the soup in a large tureen, add the chile bean paste in the center and stir to make a swirling pattern. To serve in individual bowls, add 1/4 tsp. chile bean paste or less to each bowl and swirl or mix in. Garnish with cilantro leaves.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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