Buttermilk Corn Soup with Curry & Mint

By • November 22, 2009 5 Comments

301 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: 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. F for Food

Serves 4

  • 2 tablespoons butter
  • 1 shallot, chopped
  • 2 cups yellow corn kernels
  • 2 cups vegetable stock
  • 1 teaspoon dried mint
  • 1/2 teaspoon hot curry
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 1/2 cups buttermilk
  • 1 teaspoon fresh mint, chopped
  • salt & pepper to taste
  • creme fraiche
  1. 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.
  2. Blend using an immersion wand.
  3. Add buttermilk, fresh mint and salt & pepper to taste. Cook down for about 30 minutes on low heat.
  4. Garnish with a dollop of crème fraiche and serve.

More Great Recipes: Vegetables|Appetizers|Entrees|Hors d'oeuvres|Side Dishes

💬 View Comments ()

Comments (5) Questions (0)


over 1 year ago Yodamom

My family loved this. I served it with you recipe for Naan bread ti was a wonderful meal. Thanks you


over 3 years ago Homemadecornbread

Made this for dinner tonight. It was delicious! I garnished is with chopped fresh mint. It was light but hearty at the same time. Great recipe - many thanks.


about 4 years ago Lizthechef

I always enjoy your recipes and their little original twist that makes them special.


almost 5 years ago megbennington

I just made this soup (with a few changes for lack of ingredients) and it is delicious! I used onion instead of scallion, olive oil instead of butter, and left out the dried mint. The corn, curry, buttermilk and fresh mint taste wonderful together. I made this to use up some extra buttermilk, but I will definitely be making this again. Thank you for sharing a great recipe!


about 5 years ago gingerroot

This sounds delicious.