Fragrant Corn soup with Lemon grass

This is a super sweet and creamy (no cream) corn soup with a delicate touch of lemongrass. Worth the try!

- 4 corncobs

- 1 liter milk
- 1/2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 potato, peeled and chopped
- 1 celery stick, chopped
- 2 lemongrass stems cut in 3
- a few fresh thyme sprigs
- 3 bay leaves
- (1 tbsp butter)
- (chives)


Halve the cobs and cut the kernels from the cobs.
Bring cobs to a boil in a pan with milk. Remove from stove.
Saute onion, carrot, celery and potato in a splash of olive oil for about 3 minutes on medium heat.
Add corn kernels, thyme, lemongrass and bay leaves and saute for another 2 minutes.
Add milk plus cobs and simmer for 30 minutes.
Let it cool down, discard cobs, thyme, bay leaves and lemongrass and puree (with a tablespoon of butter, or without for the healthier version) in a blender. Add some water for a thinner soup.
Pass through a fine sieve and serve hot, sprinkled with chopped chives.