Creamy Corn Soup with garam masala, kaffir lime, and macadamia nuts
Serves 4 | Prep Time 20 min. | Cook Time 45 min.
This dish goes perfectly with our "T Bar T Ranch" Sauvignon Blanc
4 ea. ears of corn, kernels removed, cobs reserved
1 ea. yellow onion, thinly sliced
1 ea. lemongrass stalk, minced
1 T. butter
½ t. garam masala
2 ea. kaffir lime leaves
6 oz. coconut milk
1 oz. macadamia nuts, toasted, finely chopped
Assorted basils for garnish
- Cut cobs in half and cover with water in a large saucepan. Bring water to a boil and reduce to a simmer. Reduce stock by half and reserve.
- In a medium saucepan, sweat onion and lemongrass in butter until onions are translucent. Add garam masala and toast spice for 2-3 minutes. Add corn and lime leaves and cook for 2 additional minutes or until corn is coated with spice. Add coconut milk and reduce by 2/3.
- Add enough corn stock to cover the corn by 1 in. Bring to a boil. Blend soup and pass through a fine sieve.
- Garnish soup with toasted macadamia nuts and a variety of basils.