Author Notes
With corn to use up in my frig., I started looking at some of my stash of cookbooks. One that I have owned and used infrequently is "Once upon a tart" by Mentesana and Audureau. This is a variation on the soup recipe in their book. It's rich and creamy with a real corn taste. I will probably go to this book more often. —Latetotheparty
Ingredients
-
2
minced shallots
-
2
minced garlic cloves
-
1/2 teaspoon
chopped thyme
-
2 tablespoons
unsalted butter
-
4
ears fresh corn or 3 1/2 cups frozen
-
4 cups
chicken broth
-
1 teaspoon
sugar
-
2 tablespoons
clarified butter
-
1 tablespoon
curry powder
-
1 tablespoon
chopped cilantro or parsley
-
salt and pepper to taste
Directions
-
Saute garlic and onions in 2 tbs. of butter on med.heat in a soup pot.. Stir frequently until translucet approx. 10 min.
-
Break the ears of corn and add to pot along with stock and sugar. Bring to a boil, then simmer 30 min.
-
Remove kernels from ears and add back to soup.
-
Cook curry powder in clarified butter until fragrant.
-
Puree soup and return to med. heat. Add curry powder , coconut milk, salt and pepper and cilantro. Then cook for another 15 minutes to bring flavors together.
See what other Food52ers are saying.