Serves 6 to 8
The potato and curry base of this soup can be made ahead in a larger quantity and frozen for use at any time. Any combination of raw vegetables can be used, such as cucumbers, red onions, and sweet peas. The quality of the buttermilk is key to the flavor of the dish. A good “Bulgarian” cultured buttermilk is what I like, or look for a good goat buttermilk
3 tablespoons olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
2 tablespoons peeled and chopped fresh ginger
2 teaspoons good quality curry powder, or to taste
1 teaspoon minced and seeded serrano chiles
1 cup peeled and diced new potatoes
1/2 cup dry white wine
3 cups vegetable or chicken stock
2/3 cup light cream
4 cups buttermilk
2 tablespoons lime juice
3 cups fresh sweet corn kernels, preferably roasted or grilled
3 tablespoons chopped cilantro
1 cup peeled and diced jicama
3/4 pound cooked bay or rock shrimp
Kosher salt and freshly ground black pepper
Your favorite hot pepper sauce to taste
Garnish: Chopped fresh chives
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion, garlic, ginger, curry, and chiles and saute over moderate heat, until soft but not brown. Add the potatoes, wine and stock and bring to a boil. Reduce heat and simmer until potatoes are very tender Remove from the heat and cool. In a blender or food processor, puree the cooled soup base.
Add the cream, buttermilk, lime juice, corn, cilantro, jicama, and shrimp to the chilled soup base. Season to taste with salt, pepper and drops of Tabasco to taste.
Serve cold garnished with chopped chives.
Recommended wine: The tart buttermilk and lime are natural partners with a wine of similar qualities like Sauvignon Blanc, unoaked Chardonnay or crisp Italin and Spanish whites like Pinot Gris and Albarino.
John Ash © 1996
Revised 7/08