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.
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