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
Cuisine American
Dish Type soup
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal autumn, Fourth of July, Labor Day, summer
Ingredient corn on the cob, kefir
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Chilling Time (optional) 2 hourshrs
Total Time 30 minutesmins
Servings 2as a main course
Calories 207
Author Amy Reiley, from Romancing the Stove: the unabridged guide to aphrodisiac foods
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 with a side of warm, crusty bread or chill at least 2 hours for a cold soup.
Notes
* To make a vegetarian version, substitute with vegetable stock.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.