Cold Sweet Corn Soup
Perfect soup on a hot summer day! Serve chilled with a side of salad or bread.
3 tablespoon butter
1 white sweet onion, diced
4 ears sweet corn, cut kernels off the cob
1 teaspoon garlic, minced
½ teaspoon turmeric
4 cups vegetable stock (or water)
2 tablespoons shredded coconut (unsweetened)
1 teaspoon salt, per taste
½ teaspoon white pepper powder, per taste
Lemon juice from ½ lemon
Zest from half lemon
Sprigs of cilantro
Cilantro Oil, recipe below (optional) – make ahead
Garlic chili oil, recipe below (optional) – make ahead
Heat the butter in a pan over medium heat. Add the onions and season with a pinch of salt. Saute the onions until they are translucent (about 5 minutes). Add in the corn kernels, turmeric, garlic and coconut, and cook for 8-10 minutes, stirring from time to time. Add the vegetable stock or water and lemon zest and simmer for 8-10 minutes.
Let the soup cool down for ½ hour. Transfer it to a blender and blend at high speed until smooth and creamy. Add in the lemon juice. Taste for salt and pepper. Chill the soup in the fridge for at least 1 hour before serving.
Garnish the bowl of soup with cilantro sprig, drizzle of cilantro oil and drizzle of red garlic chili oil.
Cilantro Oil: Blend a cup of cilantro, ¼ cup olive oil, 1 green chili and 1 clove garlic in a blender and process through a sieve to gather the oil.
Garlic Chili oil: Blend ¼ cup olive Oil, 1 clove garlic (minced) and 1 tablespoon red chili powder (preferably Kashmiri). Let it sit for a few hours and strain the oil for use.