Did you think we were kidding when we said we LOVE soup for dinner? We especially love soups like these – pureed soups where each person can choose their own toppings (people love to have options). This soup has a terrific Indian flare, thanks to the ginger and curry powder. The Indians really know how to make things taste wonderfully interesting without relying on sugar and too much fat. It has a fantastic base, but much of the flavor comes from the toppings that you don’t see everyday: creme fraiche, lump crabmeat (or shrimp), brown butter, fried garlic and cilantro. The use of leeks, celery, carrots, potatoes and corn mean you’re getting a satisfying, wholesome dinner, and the brown butter and crabmeat (or shrimp) add a bit of richness and decadence. We hope you enjoy this fantastic pottage.
Tips (unsponsored): We’ve said it before, this is a repeat – We LOVE Kitchen Basics brand stock. This is probably the pitch on their commercial (we wouldn’t know, haven’t seen a commercial in ages), but it’s true: pour some KB chicken stock into a clear cup and some chicken broth of another brand into another cup. The KB stock is much darker than the broth because there is much more flavor in the stock, which includes vegetables. And, honestly, we don’t buy the regular as opposed to the “reduced sodium” stock and it has never posed a problem with an end result tasting too salty.
This recipe calls for you to strain the puree through a fine-mesh sieve. We pureed it in our Blendtech and didn’t bother straining. If you want a really smooth consistency, go ahead and take this extra step.
Have your kids help you pluck thyme and cilantro leaves from their stems, taking note of their beautiful fragrances. This should occupy them for quite some time and they will love being part of the cooking process. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:
- Shellfish are low in fat and high in protein, which your body needs to rebuild muscle and bone.
- Eating garlic may help keep your immune system strong.
- Celery provide your body with lots of antioxidants, which protect it from diseases.
The curry powder and ginger give this soup and Indian flare, so let’s learn a few things about India and it’s people:
- Hinduism and Buddhism, 2 of the world’s most popular religions, were founded in India.
- The 4th deadliest heat wave in the world killed many Indians in around June, 2015.
- India was named after the River Indus, where the early settlers lived.
Adapted slightly from: Curried Corn Soup with Ginger
- 4 tablespoons unsalted butter
- 2 leeks (white and light green parts only), thinly sliced and well rinsed
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1½ teaspoons Madras-style curry powder
- 1 large russet potato, peeled and cut into 1-inch cubes
- 4 cups chicken STOCK
- 1 teaspoon sugar
- 1 16 -ounce bag frozen corn kernels
- 1 cup heavy cream
- Kosher salt
- Assorted toppings:
- Creme Fraiche
- Cilantro
- Lump crabmeat
- Brown butter
- Fried sliced garlic (sautee thinly sliced garlic in olive oil till it turns golden brown)
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
- Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken stock and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.
- You can make this soup up to 3 days ahead and refrigerate in an airtight container. Reheat over medium-low heat; thin with water or broth if necessary.
- When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
