Buttermilk Corn Soup with Curry & Mint

Here we have a soup that has a surprising amount of delicate yet bold flavors, and elements that I never would have thought would have complimented each other in such symphonic unison. It starts out thick and hearty, but somehow finishes wispy and soft – almost ethereal. 
It is vegetarian.

Serves 4

2 tbsp butter
1 shallot, finely chopped
2 cups yellow corn kernels
2 cups vegetable stock
1 ½ cups buttermilk
1/2 tsp dried mint
1 tsp fresh mint, chopped
1/2 tsp hot curry
1/2 tsp coriander
½ tsp cumin
salt & pepper to taste
crème fraiche

In a heavy saucepan sauté shallot in butter until translucent (approximately 5-7 minutes. Add corn and mix to coat corn with shallots and butter. Add vegetable stock and simmer for about 20 minutes. Add dried mint, curry, coriander and cumin. Let simmer to allow flavors to marry.

Blend using an immersion wand.

Add buttermilk, fresh mint and salt & pepper to taste. Cook down for about 30 minutes on low heat.

Garnish with a dollop of crème fraiche and serve.
Comments