Buttermilk Corn Soup with Curry & Mint

020910f_0013

Course Appetizers

Ingredients in this Recipe

1 1/2 cup buttermilk
1 shallot, chopped
1 teaspoon dried mint
1 teaspoon fresh mint, chopped
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon hot curry
2 cups vegetable stock
2 cups yellow corn kernels
2 tablespoons butter
creme fraiche
salt & pepper to taste

Recipe Preparation

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