Indian Corn Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, finely chopped
1 tsp: Curry powder,
2 Cloves: garlic, finely
1 cup: Coconut milk,
Chopped,
1 tsp: Sugar,
1/2 tsp: Dried thyme,
2 tsp: Lime juice,
3 tbsp: Unsalted butter,
2 tbsp: Cilantro, finely chopped
20 ounce: Frozen corn,
Salt,
3 cup: Chicken broth,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp