I was going to call this post “Indian inspired soup”, but I fear I’ve overused the whole Indian inspired thing lately. I’m not sure how you guys feel about soups in the summer but this one is phenomenal. It’s good hot or cold and uses the best, fresh summer ingredient – corn!
Have I mentioned how much I enjoy reading the New York Times Cooking articles? If you haven’t checked it out, I very much recommend it. They send daily emails with varying suggestions for what to cook that night or week. The recipes are seasonally appropriate and I have yet to encounter a dud. I found their recipe for Indian-Spiced Corn soup and it was love.
Super easy, however this is another recipe where you want to have your mise en place ready before you begin. I was never the type of person who prepared ingredients before I started cooking. I used to like the rush of sprinting from one side of the kitchen to the other mid meal. Now I find my meals are a lot more relaxing to make with a little bit of prep. In this instance, I would suggest chopping your onions, removing the kernels from your cobs of corn, and having your spices all pre-measured (in one bowl is fine), before you begin.
Using a fairly big pot and over medium heat, melt your 4tbsp of butter and add your onions. Cook them until they’re soft. Honestly, isn’t that the best smell in the whole world?! After that, add your garlic, ginger, turmeric, cayenne, cumin seeds and mustard seeds. Add your corn kernels and season GENEROUSLY with salt and pepper. The recipe calls for adding 4 cups of water, but I think that’s too much and stuck with only 3 cups. I also added my kernel-less cobs of corn to the soup to add a little bit more flavour. Let this all simmer for about 10 minutes. Remove your cobs and puree. You should probably check your seasoning levels again at this point. I noticed that I needed quite a bit more, but I’m a salt hound.
Once pureed, transfer to your serving bowls. I added a dollop of sour cream instead of yogurt and was quite pleased with that. Also, be sure to add freshly chopped chives, cilantro and a squeeze of lime juice for even more flavour. It’s amazing. Really.
Hassle level: 2 out of 10. Mostly because those kernels fly everywhere when I’m removing them from the cob, so the clean up is annoying.
The angle is weird on this picture. Not sure why, but I’m not a photographer.