Chilled White Corn
Soup
2 tbs. butter
2 leeks, white part only, sliced
dash of curry powder
4 cups fresh white corn kernels (from about 8 ears)
4 cups chicken stock
bouquet garni made of 1/4 tsp. coriander seeds,
5 black peppercorns, 6 stems of cilantro tied in cheesecloth
1 cup unsweetened coconut milk
salt
1 cup vegetable oil
1 cup thinly sliced mushrooms (any kind you like)
Melt butter in a
medium pot over medium heat. Add leeks, cover and cook
until soft but not brown, about 20 minutes. Add curry and cook, stirring for
1 minute.
Add corn, stock and bouquet garni. Simmer uncovered for 20 minutes.
Remove pot from heat, add
coconut milk and set aside for 30 minutes.
Remove the bouquet garni. Puree all but 1 cup of soup in the blender,
then
strain into a bowl. Add reserved 1 cup of soup to the puree. Cover
and refrigerate until well
chilled.
Season to taste with salt.
Meanwhile heat oil in a large skillet over medium-high heat. Fry one
handful of
the mushrooms at a time until deep golden and crispy, about
3 minutes. Transfer
mushrooms to a paper towel to drain. Season with salt.
Ladle soup into bowls and garnish with fried mushrooms. Serves 4
