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Chilled White Corn Soup
Chilled White Corn Soup Eileen Goltz | Pareve or Meat
3½ hours 10 minutes
2½ hours
50 minutes
4 servings

  • 2 Tablespoons pareve margarine
  • 2 leeks, white part only, sliced
  • Dash of curry powder
  • 4 cups fresh white corn kernels (from about 8 ears)
  • 4 cups chicken or vegetable stock
  • ¼ teaspoon ground coriander seeds
  • 1 teaspoon ground black pepper
  • 1 teaspoon of cilantro
  • 1 cup unsweetened coconut milk
  • Salt
  • 1 cup vegetable oil
  • 1 cup thinly sliced mushrooms (any kind you like)

  1. Melt the margarine in a medium pot over medium heat. Add leeks, cover and cook until soft but not brown, about 20 minutes.
  2. Add the curry and cook, stirring for 1 minute.
  3. Add corn, stock, coriander, pepper and cilantro. Simmer uncovered for 20 minutes.
  4. Remove pot from heat, add the coconut milk and set aside for 30 minutes.
  5. 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.
  6. Meanwhile, heat oil in a large skillet. Over a medium-high heat fry 1/3 of the mushrooms at a time until they are deep golden and crispy, about 3 minutes. Transfer mushrooms to a paper towel to drain. Season with salt.
  7. Ladle soup into bowls and garnish with fried mushrooms.