Buttermilk Corn Soup with Curry & Mint

By • November 22, 2009 5 Comments

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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.

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