Fresh corn soup with rice, yoghurt & sizzling mint butter

Fresh corn soup with rice, yoghurt & sizzling mint butter

By
From
New Feast
Serves
4-6
Photographer
Alan Benson

Using yoghurt as a base for hot soups is a slightly alien concept to Westerners, who still tend to think of it as a sweet dessert or as a base for cold dips. But hot yoghurt soups are very popular around the Middle East, where they are often thickened with rice, chickpeas, bulgur or barley, which makes them incredibly hearty and comforting.

This is one of our very favourite soups and we urge you to try it. Yoghurt's creamy sourness seems to have a natural affinity with sweet, fresh corn, and they combine to make a soup that is somehow both rich and refreshing. Whatever you do, don't miss out on the sizzling butter!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 knob butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/4 fennel bulb, finely chopped
80g short-grain rice
1 sprig thyme
1 bay leaf
1/2 small red bullet chilli, deseeded and finely chopped
1/4 teaspoon freshly ground white pepper
1/2 lemon, juiced
1-1 1/2 litres Vegetable stock
100g fresh sweetcorn kernels
300g greek-style yoghurt
1 tablespoon cornflour
20ml water
1 egg yolk, lightly beaten
1 tablespoon chopped tarragon leaves
50ml pure cream
sea salt
freshly ground black pepper

Sizzling mint butter

Quantity Ingredient
40g butter
1 tablespoon dried mint
1/2 teaspoon hot smoked paprika

Method

  1. Heat the oil and butter in a large pot. Add the shallots, garlic and fennel and saute for around 10 minutes, or until soft and translucent. Add the rice, herbs, chilli, pepper, lemon juice and 1 litre of the stock. Cook over a gentle heat for about 20 minutes, until the rice has broken down and is starting to thicken the soup. Add the corn kernels.
  2. To stop the yoghurt splitting when you add it to the hot soup, tip it into a large bowl and stir until smooth. Mix the cornflour with the water and add to the yoghurt along with the egg. Stir well, then tip the stabilised yoghurt into the hot soup mixture. Lower the heat and cook at a bare simmer for about 10 minutes, stirring in one direction only. Be sure not to let the soup boil or it will curdle. If it seems too thick, add a little more stock.
  3. When ready to serve, stir through the tarragon and cream, season with salt and pepper, then ladle the soup into warmed serving bowls. Quickly sizzle the butter in a small frying pan, then add the mint and paprika and heat until foaming. Swirl the sizzling butter into each bowl of soup and serve.
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