Indian corn soup

Yield: 6 servings

Measure Ingredient
1 medium Onion -- finely chopped
2 \N Cloves garlic -- finely
\N \N Chopped
½ teaspoon Dried thyme
3 tablespoons Unsalted butter
20 ounces Frozen corn
3 cups Chicken broth
1 teaspoon Curry powder
1 cup Coconut milk
1 teaspoon Sugar
2 teaspoons Lime juice
2 tablespoons Cilantro -- finely chopped
\N \N Salt

Cook the onion, garlic, and thyme in 2 tbsp butter in a 4 qt pot over medium heat about 10 minutes. Add the corn and half the broth, cover partially, and simmer until the kernals are soft, about 15 minutes.

Heat the remaining tbsp of butter in a small saucepan over low to medium heat. Stir in the curry powder and heat gently for 1 minute to wake up its aroma, but be careful not to let it burn. Remove the pan from the heat. Puree the corn mixture in a blender or food processor and then strain it through a food mill with a medium disk or a medium mesh strainer. Add the rest of the broth to the strained mixture.

Whisk the cooked curry, coconut milk, sugar, lime juice and cilantro into the soup a minute or two before serving. Season with salt.

Recipe By : Splendid Soups

From: Meg Antczak Date: 10-12-95 (22:55) (159) Fido: Cooking

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