Vadouvan Chilled Fresh Corn Soup
- 1 RawSpiceBar's Indo-French Vadouvan
- 6 ears corn cobs, shucked
- 1 tbsp butter
- 1 cup yellow onion, sliced
- 1 Salt & pepper, to taste
- 1 tbsplime juice
- 1. Cut kernels from corn cobs, set aside 1/3 of cob for topping. 2. In a blender, blend remaining corn cobs. 3. In a large saucepan, melt butter over medium heat. Add onions, salt & pepper and stir to combine. Cook 5-6 minutes until translucent and beginning to brown. 4. Add RawSpiceBar's Indo-French Vadouvan and stir until fragrant, about 1-2 minutes. Add 1/2 corn kernels set aside and stir another 2 minutes. 5. Add pureed corn broth and simmer over moderately low heat, about 1 hour. 6. In a blender, puree the soup in batches until smooth. Add water if a thinner consistency is desired. Stir in lime juice, season with salt and chill. 7. When ready to serve, top with remaining corn kernels and serve chilled. Enjoy!
corn cobs, butter, yellow onion, salt, tbsplime juice
Taken from www.epicurious.com/recipes/member/views/vadouvan-chilled-fresh-corn-soup-577cabdb6cd1d6f116956b4b (may not work)