Curry and corn belong together. They make this soup special. While not my all-time favorite corn soup, this is still quite delicious, and even special occasion-worthy, but so easy to make.
Curried corn soup (adapted nondairy by me, from Williams-Sonoma)
2 tablespoons olive oil
2 leeks, finely chopped
2 small red potatoes, peeled and coarsely chopped
5 cups corn kernels
2 teaspoons curry powder
6 cups chicken stock
2 tablespoons fresh lemon juice
salt and freshly ground pepper, to taste
6 thin lemon slices
1/2 cup soy sour cream
3 tablespoons finely chopped fresh flat-leaf parsley
In a large saucepan over medium heat, warm the olive oil. Add the leeks and saute, stirring frequently, until softened, about 5 minutes. Add the potatoes and all but 1/2 cup of the corn kernels and cook for about 2 minutes. Add the curry powder and cook for about 1 minute.
Add the stock and lemon juice and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. Remove from heat.
In a blender or food processor (I used my immersion blender), puree the soup in batches til smooth. Pass the puree through a fine-mesh sieve pressing on the pulp – discard any solids left in the sieve. Season with salt and pepper. Let cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours.
Just before serving, bring a small saucepan 3/4 full of water to a boil over high heat. Add the reserved 1/2 cup corn kernels and cook for 1 minute. Drain and let cool.
Ladle the soup into bowls and garnish with the lemon slices, sour cream, corn kernels, and parsley. Makes 6 servings.