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+ servings
Sweet Corn Soup from Romancing the Stove by Amy Reiley

Fresh Sweet Corn Soup with Kefir

Print Recipe
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
Prep Time 10 mins
Cook Time 20 mins
Chilling Time (optional) 2 hrs
Total Time 30 mins
Servings 2 as a main course
Author Amy Reiley, from Romancing the Stove: the unabridged guide to aphrodisiac foods

Ingredients

  • 2 tsp avocado oil
  • 1 small onion chopped
  • 2 cup chicken stock*
  • 2 ears corn plus cobs
  • 1/8 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp salt
  • 3/4 cup kefir
  • 1 tsp fresh chives optional, finely chopped

Instructions

  • 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.

Notes

* To make a vegetarian version, substitute with vegetable stock.