Soup From Grilled Corn – *

(*) with crème fraîche and coriander Remove the husk from the corn cobs and brush lightly with oil.

Either grill them or roast them in a very hot frying pan until they are slightly black all over. This gives the soup a delicate aroma. Cool, then loosen the grains from the cob with a kitchen knife.

Sauté the leek in oil for three minutes. Add ginger, lemongrass, garlic, chili bell pepper and bell bell pepper and sauté for another three minutes. Add vegetable soup or water, bring to a boil and simmer on low heat for ten min.

Add half of the corn kernels and two-thirds of the fresh cream, then coarsely mash the soup. Check that it is sufficiently seasoned, then reheat and add the remaining corn kernels at the same time. Serve in baking bowls and garnish with a dollop of crème fraîche and a few coriander leaves.

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