It seems that I am turning into a soup fan! I haven't ever prepared so many soups like this autumn-winter season and I even have many "must cook" soups on my list. Some days ago I prepared a sweet corn soup flavoured with lemongrass, ginger and curry. Frankly, I couldn't imagine that a corn soup can be so delicious!
300 g sweet corn
500 ml vegetable or chicken broth
1 tablespoon butter
1/2 teaspoon curry powder
1 small piece of ginger
70 ml cream
Heat butter and saute chopped onion. Add curry powder, crushed lemongrass and sliced ginger and fry until you start to smell the spices. Add sweet corn and broth and cook for about 10-15 minutes. Remove lemongrass and ginger and puree the soup. Then press it through a strainer. Beat cream and stir it into the soup. Season and serve.