Creamed Corn Soup

 

This delicious comfort soup is quick and easy to make. It is good for Kapha and Pitta doshas. Vatas can have it occasionnally and add Vata-reducing spices.

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

8 large corn cobs125 ml (½ cup) unsalted butter or ghee

1 tbsp salt

1.5 L (6 cups) water

 Ground pepper

 Pinch of nutmeg

Choice of toppings:

Chopped chives

Paprika

Hot oil or basil oil

Bread crumbs or croutons 

Any other topping of your choice

Preparation:

Shell the corn cobs with a knife. Keep the cobs and set aside. 

In a large saucepan, melt the butter over medium-high heat and cook the corn kernels for 4 minutes, stirring constantly. Add salt, pepper and nutmeg, then the cobs and water.

Bring to a boil and reduce, uncovered, over medium heat, for 25 minutes. Take out the cobs.

Set aside 80 ml (1/3 cup) of corn kernels and place in a food processor. Grind until you get a fine purée. Taste and adjust the seasoning.

Serve with your choice of topping and the corn kernels set aside.

Enjoy!