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Saturday, July 07, 2012

Buttermilk Corn Soup with Curry and Mint

Seasonal Recipe of the Week
This is an unusual recipe from Food 52 for a soup which was originally served warm — but I think it's also delicious chilled.

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 cup buttermilk
1 teaspoon fresh mint, chopped
salt & pepper to taste
creme fraiche to garnish

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 blend. Blend using an immersion wand. Add buttermilk, fresh mint and salt & pepper to taste. Simmer for about 30 minutes on low heat. Garnish with a dollop of crème fraiche and serve. This recipe serves 4.