Corn And Coriander Soup Recipes

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CHILLED CORN AND COCONUT SOUP



Chilled Corn and Coconut Soup image

The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 jalapeno chile, seeded and chopped
3 cups fresh corn kernels
1 can (14 ounces) light coconut milk
2 1/2 cups water
Salt and pepper
1 tablespoon fresh lime juice
Fresh corn kernels, for garnish

Steps:

  • Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.
  • Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.
  • Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

Nutrition Facts : Calories 135 g, Fat 6 g, Protein 4 g

CREAMY CORN WITH CUMIN SOUP



Creamy Corn With Cumin Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds frozen corn, thawed and drained
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
¼ cup fresh cilantro leaves
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: corn chips and chopped tomato

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 22.5 g, Cholesterol 20.6 mg, Fat 10.8 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 34.1 mg, Sugar 3.9 g

HOMEMADE CORN AND CORIANDER TORTILLAS



Homemade Corn and Coriander Tortillas image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

2 cups instant masa
2 teaspoons ground coriander
1/2 teaspoon kosher salt
5 tablespoons cold duck fat
2/3 cup warm water
Vegetable oil, for frying, optional
Lime-Chili Salt, for sprinkling, optional, recipe follows
1 cup flaky sea salt, such as Maldon
1/4 cup lime zest (from about 6 large limes)
2 tablespoons chili powder

Steps:

  • Combine the masa, coriander and salt in a medium bowl. Using your hands, cut the duck fat into the masa mixture until it looks like small peas are in the masa and it holds together when you squeeze it. Still mixing with your hands, slowly fold in the water. The dough should be moist but not sticky and hold together as a ball. Cover with a damp paper towel and let rest 10 minutes.
  • Roll 2 tablespoons of the dough into a ball (the ball should be about the size of a golf ball). Press the ball in a tortilla press lined with wax paper. Hold the pressed tortillas between wax paper and keep any that are exposed to the air covered with damp paper towels.
  • Heat a cast-iron pan over medium heat. Cook the tortillas in the dry pan until lightly browned and speckled on each side, about 2 minutes per side. Allow to cool completely. Eat immediately, if using as fresh tortillas.
  • To make tortilla chips: Fill a Dutch oven with about 4 inches of vegetable oil. Heat over medium-high heat until the oil reaches a temperature of 360 degrees F. Cut the tortillas into quarters and, working in batches, fry until golden brown, turning once, 2 to 3 minutes. Season with Lime-Chili Salt if using.
  • Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

CARROT AND CORIANDER SOUP II



Carrot and Coriander Soup II image

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 4

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Steps:

  • Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  • Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

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