A corn soup that tastes like summer
This corn soup recipe has rather unique origins. I was straining my brain to find something unique to do with Green Valley Organics’ lactose free kefir. (It’s a product that opened new culinary doors for me. Since I’m lactose intolerant, I’ve had to shy away from many classic, dairy-heavy recipes.)
True, I could have stuck with the kind of recipes that normally call for things like kefir or sour cream. But a pile of peak-of-season corn sitting on my counter beckoned. The result is nothing like the kind of bacon-laced corn soup you might make in winter from frozen kernels. In fact, I liked the experiment so much that I wound up publishing the recipe in my cookbook, Romancing the Stove. This soup offers the “pop” of fresh kernels between your teeth combine with an energizing tang from the kefir and the earthy pull of coriander and cumin. It is a unique soup, meant to be served at room temperature or chilled as you would a gazpacho.
- 2 tsp canola oil
- 1 sm onion chopped
- 2 c chicken stock
- 2 ears corn plus cobs
- 1/8 tsp cumin
- 1/4 tsp corriander
- 1/4 tsp salt
- 3/4 c kefir
- 1 tsp fresh chives optional, finely chopped
- Cut corn from cob and reserve both corn and cobs.
- Heat oil in a stock pot over medium-high heat. Saute onion for 2 minutes. Add chicken stock and bring to a boil. Turn heat down to simmer and add corn, cobs, cumin, coriander and salt. Simmer for 15 minutes.
- Turn off heat. Remove 2 tbsp of corn from the pot and set aside. Remove cobs and pour the remaining soup into the blender. Blend until smooth.
- Stir in kefir, reserved corn kernels and chives. Season with additional salt to taste.
- Serve immediately or chill at least 2 hours for a cold soup.
Want more of Amy’s recipes for romance? Order your copy of Romancing the Stove from Amazon:
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