Indian-Spiced Corn Soup with Yogurt

Indian-Spiced Corn Soup with Yogurt

(adapted from recipe by David Tanis, NYT)

This is a great summer soup.  Nice to prepare ahead so flavors can meld. Can be served hot or cold.  The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt.

Yield: 4-6 servings

Time: 1 hour

Utensils Needed: medium to large soup pot, kitchen knife, blender or hand immersion blender (optional)

Ingredients

4 TBS butter or combo of butter and oil

1 medium onion, diced

2 garlic cloves, minced

1 -2TBS grated ginger (a little more is OK)

½ -1tsp turmeric

½ -1tsp cumin seeds

½ -1tsp black mustard seeds

Large pinch cayenne

3 cups corn kernels, from 4 ears (only need  3 ears if corn is medium/large)

Salt and pepper

Whole milk plain yogurt, for garnish

1 tablespoon chopped chives, for garnish

A few cilantro sprigs, for garnish optional

Lime wedges, for garnish, optional

Preparation

1. Put butter/oil in a heavy-bottomed soup pot over medium heat.

2.  Add onion and cook until softened, about 10 minutes.

3.  Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for  minute or so.

4. Add corn kernels and season with salt and pepper. Cook, stirring, for 2 4. minutes.

5. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes.

6. Purée soup in a blender. (I used hand immersion blender)

To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime. Lime is really nice here. Adds a whole other dimension to the soup.Top of Form

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Found this Note Useful:  Two adjustments:. 1 After removing corn kernels, added cobs to the water for added flavor and nutrients ( I removed at the end of cooking time)  

2. Didn’t blend the soup because liked  a coarser texture.