Curried Corn Soup

By Peggie

Ingredients

• 2 tbsp olive oil
• 2 leeks, including tender green parts, finely chopped
• 2 small red potatoes, about 1/2 lb (250g) total weight, peeled and coarsely chopped
• 5 cups (30oz/940g) corn kernels (from about 6 large ears of corn)
• 2 tsp curry powder
• 6 cups (48oz/1.5L) chicken stock or prepared broth
• 2 tbsp fresh lemon juice
• Salt and freshly ground white pepper
• 6 thin lemon slices
• 1/2 cup (4 oz/125g) sour cream
• 3 tbsp finely chopped fresh flat leaf (Italian) parsley

Preparation

Step 1

In a large saucepan over medium heat, warm the oil. Add the leeks and sauté, stirring frequently, until softened, about 5 minutes. Add the potatoes and all but 1/2 cup of the corn kernels and continue to cook for about 2 minutes longer. Add the curry powder and cook for about 1 minute longer.

Add the stock and lemon juice and bring to a boil. Reduce thereat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. Remove from the heat.

In a blender or a food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pan until smooth. Pass the puree through a fine mesh sieve or a food mill set over a serving bowl, pressing on the pulp. Discard any solids left in the sieve. Season to taste with salt and white pepper. Let cool to room temperature and then cover and refrigerate until well chilled, at least 4 hours.

Just before serving, bring a small saucepan three-firths full of water to a boil. Add the reserved 1/2 cup corn kernels and blanch for 1 minute. Drain and let cool.

Ladle the soup into chilled bowls or mugs and garnish with the lemon slices, sour cream, corn kernels, and parley.

Makes 6 servings