Curried Corn Soup
This creamy and vibrant corn and leek soup is a perfect blend of sweet corn, earthy leeks, and aromatic curry spices. The soup is velvety smooth and served chilled, making it a refreshing dish for warm days. Topped with a dollop of sour cream, fresh corn kernels, and a hint of fresh parsley, each spoonful is a burst of summer flavors. A garnish of lemon slice adds a zesty finish to this delicious and elegant soup.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 leeks, including tender green portions,
- rinsed well and finely chopped
- 2 small red potatoes, about 1/2 lb. total,
- peeled and coarsely chopped
- 5 cups corn kernels (from about 6 large ears of
- corn)
- 2 tsp. curry powder
- 6 cups chicken stock
- 2 Tbs. fresh lemon juice
- Salt and freshly ground white pepper, to taste
- 6 thin lemon slices
- 1/2 cup sour cream
- 3 Tbs. finely chopped fresh flat-leaf parsley
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté, stirring frequently, until softened, about 5 minutes. Add the potatoes and all but 1/2 cup of the corn kernels and cook for about 2 minutes. Add the curry powder and cook for about 1 minute.
- Add the stock and lemon juice and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. Remove from the heat.
- In a blender or food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pan until smooth. Pass the pureed soup through a fine-mesh sieve or food mill set over a serving bowl, pressing on the pulp. Discard any solids left in the sieve. Season with salt and white pepper. Let cool to room temperature, then cover and refrigerate the soup until it is well chilled, at least 4 hours.
- Just before serving, bring a small saucepan three-fourths full of water to a boil over high heat. Add the reserved 1/2 cup corn kernels and blanch for 1 minute. Drain and let cool.
- Ladle the soup into chilled bowls or mugs and garnish each with a lemon slice, a dollop of sour cream, some corn kernels and a sprinkling of parsley. Serves 6.
- Adapted from Williams-Sonoma Collection Series, <i>Soup,</i> by Diane Rossen Worthington (Simon &amp; Schuster, 2001).
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