Curried Corn Soup

Posted by: Margie Babon

 

Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!

Curried Corn Soup

 

2 tablespoon olive oil

2 leeks including tender green parts, finely chopped

2 medium size potatoes, peeled and coarsely chopped

5 cups corn kernel (from about 6 large ears of corn)

2 tsp. curry powder

6 cups vegetable stock

2 tbsp. fresh lemon juice

Salt and freshly ground pepper to taste

6 thin lemon slices

½ cup yoghurt (optional)

3 tbsp. fresh flat-leaf (Italian) parsley

 

  1. In large saucepan, warm the oil over medium heat for 5 seconds. Add leeks and sauté, stirring frequently for 5 minutes until softened.
  2. Add potatoes ½ cup (half of 5 cups) of the corn kernel and continue to cook for 2 minutes. Add curry powder and cook for a minute longer.
  3. Add vegetable stock and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes until potatoes are soft. Remove from the heat.
  4. Using blender, puree the soup in batches until smooth. Using fine-mesh sieve and large bowl press the pulp and discard any solids left In the sieve.
  5. Season with salt and freshly ground pepper.
  6. To serve, garnish with lemon slices, corn kernel, yoghurt (optional) and parsley.
  7. Makes 6 servings.

 

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