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Chilled White Corn Soup (meat or pareve)

Eileen Goltz | Not Listed


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
1/4 teaspoon ground coriander seeds 1 teaspoon ground black pepper
1 teaspoon of cilantro
1 cup unsweetened coconut milk
1 cup vegetable oil
1 cup thinly sliced mushrooms (any kind you like)


Melt the margarine in a medium pot over medium heat. Add leeks, cover and cook until soft but not brown, about 20 minutes. Add the curry and cook, stirring for 1 minute. Add corn, stock, coriander, pepper and cilantro. Simmer uncovered for 20 minutes. Remove pot from heat, add the coconut milk and set aside for 30 minutes. 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 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. Ladle soup into bowls and garnish with fried mushrooms.