Curried Corn Soup
A smooth, golden corn soup with leeks, red potatoes, and a gentle kick of curry powder. Puréed, sieved until silky, and chilled before serving. Finished in the bowl with blanched corn, sour cream, and lemon. Serve it cold — it’s worth the wait.
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2 leeks, finely chopped -
2 small red potatoes, peeled and coarsely chopped -
4½ cups corn kernels (~6 large ears of corn) -
2 tsp curry powder -
6 cups chicken stock -
2 tbsp lemon juice -
salt and pepper, to taste -
½ cup corn kernels — for blanching and garnish -
thin lemon slices, sour cream, chopped parsley — to serve
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Sauté the leeks in a pan until softened. Add the red potatoes and corn kernels.
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Add the curry powder and cook for 2–3 minutes.
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Add the chicken stock and lemon juice. Reduce heat to medium-low and simmer until the potatoes are soft, about 20 minutes.
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Remove from heat. Purée in batches until smooth. Pass through a sieve to remove solids/peels. Season with salt and pepper. Cool and refrigerate for about 4 hours.
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To serve: Bring a saucepan ¾ full of water to a boil. Add ½ cup corn kernels and blanch for 1 minute. Drain and cool. Ladle the chilled soup into bowls and garnish with thin lemon slices, sour cream, blanched corn, and chopped parsley.
