This complexly flavored sweet corn soup combines the tangy flavor and creamy texture of kefir with the pop of fresh corn and savory goodness of coriander.
Course Main Course, Soup
Dish Type soup
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal autumn, Fourth of July, Labor Day, summer
Ingredient corn on the cob
Prep Time 10mins
Cook Time 20mins
Chilling Time (optional) 2hrs
Total Time 30mins
Servings 2as a main course
Author Amy Reiley, from Romancing the Stove: the unabridged guide to aphrodisiac foods
2ears corn plus cobs
1tspfresh chivesoptional, 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.
* To make a vegetarian version, substitute with vegetable stock.