This sweet corn soup is perfect for summer.
- 2 Tbsp. butter
- 2 leeks, white part only, sliced
- 1-2 pinches curry powder
- 4 cups fresh white corn kernels (about 8 ears)
- 4 cups chicken stock
- 1 bouquet garni
- 1⁄4 tsp. coriander seeds
- 5 black peppercorns
- 6 stems cilantro tied in cheesecloth
- 1 cup unsweetened coconut milk
- 1 cup vegetable oil
- 1 cup thinly sliced shiitake mushroom caps
Melt butter in a medium pot over medium heat. Add leeks, cover, and sweat until soft (not browned), about 5 minutes. Add curry and cook, stirring, for 1 minute. Add corn, stock, and bouquet garni. Simmer uncovered for 20 minutes. Remove pot from heat, add coconut milk, and set aside for 30 minutes.
Remove and discard bouquet garni. Purée all but 1 cup of the soup in a blender, then strain through a sieve into a medium bowl. Add reserved 1 cup of soup to strained purée. Cover with plastic wrap and refrigerate until well chilled. Season to taste with salt.
Meanwhile, heat oil in a large skillet over medium-high heat. Fry one handful of the mushrooms at a time until deep golden and crispy, about 3 minutes. Transfer mushrooms with a slotted spoon to paper towels to drain. Season to taste with salt. Divide chilled soup between four bowls and serve garnished with fried mushrooms.