- 4 spring onions, white parts only, sliced
- 8 baby sweetcorn, chopped
- 400ml/14fl oz chicken or vegetable stock
- 1 stick lemongrass, outer layer discarded, inner flesh chopped
- 3 tbsp double cream
- 2 tbsp chopped fresh dill
- salt and freshly ground black pepper
- 85g/3oz egg noodles, cooked according to packet instructions and drained
- Place the spring onions, sweetcorn, stock and lemongrass into a pan and simmer for 6-8 minutes, or until the spring onions and sweetcorn are tender.
- Stir in the cream and dill, then season with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth.
- Stir in the cooked noodles and simmer for 1-2 minutes more to heat through.
- Pour the soup and noodles into a bowl and serve.