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Corn and Ginger Soup

Indian expert Chef Paddy Rawal created this recipe to pair with Patelin de Tablas Rosé

Serves: 4
Prep Time: 10
Cook Time: 20
Total Time: 30

Image of Corn and Ginger Soup

Ingredients

  • ½ cup Unsalted butter
  • ¼ cup fresh ginger, thinly sliced
  • 1 tsp garlic, chopped
  • 1 cup corn kernels
  • ¼ cup onion, diced
  • 2 tsp cumin seeds, roasted
  • ¼ tsp turmeric powder
  • 1 tbsp rice vinegar
  • 1 tsp lemon juice
  • 1 cup cooked potato, diced
  • 1 cup scallions, sliced
  • 64 floz stock
  • ½ cup heavy cream
  • Salt

Directions

  • Heat 1 tbsp. oil and butter in a medium pot over medium heat.
  • Add the ginger, garlic, onions, cumin, corn. Allow to brown for 4 minutes.
  • Add the potatoes, stock, turmeric, vinegar, salt to taste, and simmer for 7 minutes.
  • Add the heavy cream. Simmer for 5 minutes.
  • Working in small batches, transfer soup to a blender and liquify.
  • Serve in cups. Garnish with scallions.