Indian-Inspired Corn Soup with Pan-Seared Paneer
A low waste, easy recipe that packs your favorite Indian flavors into a sweet, spicy, and creamy corn soup.
Equipment
- Blender Regular or immersion works fine
- Fine Mesh Strainer
Ingredients
- 7 inches Fresh Ginger About 3 T
- 6 inches Fresh Turmeric
- 1 bulb garlic plus 2 cloves
- 1 medium yellow onion
- 1 roma tomato
- 3 thai chilies
- 1 tsp green cardamom
- 2 T garam masala
- Paprika
- avocado oil
- Grass-fed butter, unsalted
- Salt
- Black Peppercorns
Instructions
For Corn Stock
- Cut corn off cobs and prep vegetables for stock: Cut garlic bulb in half, cut onion in half (skin-on), peel garlic and turmeric, quarter tomato, cut Thai chilies in half
- In a large pot, add corn cobs, tomato, 6 inches of ginger, turmeric, whole garlic, onion, 1 T kosher salt, 1 tsp whole peppercorns, cardamom, and 8 cups cold water, and simmer with lid on for about 1 hour.
- Taste and adjust for salt and pepper
Prepping the Soup
- When the stock is just about ready, in a separate pan over medium heat, add 1 T avocado oil and 1 T butter. Add 2 cloves minced garlic and 1 T minced ginger (the seventh inch)
- Once garlic and ginger is fragrant, add corn you cut off the cob and cook for about 5 minutes
- Add garam masala and a pinch of salt and saute with corn until very fragrant, about 3 minutes
- In a blender, combine spiced corn and stock. Start with 4 ladles of stock and continue to add 1 ladle at a time until desired texture is achieved. Taste and adjust for salt
Paneer
- Cube up paneer into bite sized pieces and season with salt, pepper, and paprika.
- In a pan over medium heat, sear paneer until browned one each side – about 4 minutes/side
Serving the Soup
- Serve soup with seared paneer and mint-cilantro chutney
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