by F for Food
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2 tablespoons
butter
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1
shallot, chopped
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2 cups
yellow corn kernels
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2 cups
vegetable stock
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1 teaspoon
dried mint
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1/2 teaspoon
hot curry
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1/2 teaspoon
coriander
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1/2 teaspoon
cumin
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1 1/2 cup
buttermilk
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1 teaspoon
fresh mint, chopped
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salt & pepper to taste
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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 marry.
Ask the hotline about this step!Blend using an immersion wand.
Ask the hotline about this step!Add buttermilk, fresh mint and salt & pepper to taste. Cook down for about 30 minutes on low heat.
Ask the hotline about this step!Garnish with a dollop of crème fraiche and serve.
Ask the hotline about this step!I always enjoy your recipes and their little original twist that makes them special.
I just made this soup (with a few changes for lack of ingredients) and it is delicious! I used onion instead of scallion, olive oil instead of butter, and left out the dried mint. The corn, curry, buttermilk and fresh mint taste wonderful together. I made this to use up some extra buttermilk, but I will definitely be making this again. Thank you for sharing a great recipe!
This sounds delicious.
Made this for dinner tonight. It was delicious! I garnished is with chopped fresh mint. It was light but hearty at the same time. Great recipe - many thanks.