150 g corn
200 ml vegetable stock 150 ml whipped cream or cream substitute sea salt/soup seasonings rice syrup
fresh mint to taste
Bring the corn and vegetable stock to a boil, cut the lemongrass lengthwise allowing the essential oils to unfold better. Put the lemongrass into the soup and simmer for about 50 minutes.
Remove the lemongrass and purée the soup. Then, pass it through a strainer, add the remaining ingredients and purée one more time.
Finally, add freshly chopped mint to refine the taste.
As a main dish: If you want the soup to be more substantial, you can add pikeperch filet. Fry the fish in a little olive oil or coconut oil, placing it in the soup shortly before serving.