1 med onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried thyme
3 tbsp unsalted butter
20 oz frozen corn kernels
3 c vegetable broth
1 tsp curry powder
1 c coconut milk
1 tsp sugar
2 tsp lemon/lime juice
salt
Cook the onion, garlic, and thyme in 2 tbsp butter in 4 qt pot over med heat until the onion turns translucent, about 10 minutes.
Add the corn and half the broth, cover partially, and simmer until the kernels are soft, about 15 minutes.
Heat the remaining tbsp of butter in a small saucepan over low-med heat.
Stir in the curry powder and heat gently for 1 minute being careful not to burn it.
Remove pan from heat.
Puree the corn mixture in a blender and then strain it through a food mill with a medium disk or medium mesh strainer. Add the rest of the broth.
Whisk the cooked curry, coconut milk, sugar, lemon/lime juice into the soup a minute or two before serving. Season with salt.
2 garlic cloves, finely chopped
1/2 tsp dried thyme
3 tbsp unsalted butter
20 oz frozen corn kernels
3 c vegetable broth
1 tsp curry powder
1 c coconut milk
1 tsp sugar
2 tsp lemon/lime juice
salt
Cook the onion, garlic, and thyme in 2 tbsp butter in 4 qt pot over med heat until the onion turns translucent, about 10 minutes.
Add the corn and half the broth, cover partially, and simmer until the kernels are soft, about 15 minutes.
Heat the remaining tbsp of butter in a small saucepan over low-med heat.
Stir in the curry powder and heat gently for 1 minute being careful not to burn it.
Remove pan from heat.
Puree the corn mixture in a blender and then strain it through a food mill with a medium disk or medium mesh strainer. Add the rest of the broth.
Whisk the cooked curry, coconut milk, sugar, lemon/lime juice into the soup a minute or two before serving. Season with salt.
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