Olathe Corn and Yellow Squash Soup
Makes 3 quarts.
Ingredients
1/2 pound (2 sticks) butter
1 large yellow onion, diced
Salt
1 tablespoon minced ginger
8 ears Olathe corn, shucked, corn cut off cob, 4 cobs halved and reserved
8 medium yellow squash, washed, halved lengthwise and sliced 1/2-inch thick
1/2 cup dry white wine
1 bay leaf
4 cups chicken broth
2 cups water
2 tablespoons curry powder (recipe follows)
1/2 cup sour cream
Directions
To make soup: In a heavy-bottomed 6-quart pot set over low-medium heat, melt the butter. Add the onion and a pinch of salt, and stir well to coat with butter. Sweat 10 minutes.
Add the ginger, and sweat one minute. Toss in the corn and squash and a pinch of salt. Sweat about 10 minutes. Add the white wine and simmer 5 minutes. Add the corn cobs, bay leaf, chicken broth and water. Bring to a boil, lower heat and simmer about 20 minutes.
Cool the soup slightly. Remove cobs and bay leaf, then blend the soup in batches, adding some of the curry powder and sour cream with each batch. Blend until very smooth. Serve hot or cold.
Curry Powder
Ingredients
4 tablespoons cumin seeds
4 tablespoons coriander seeds
1 tablespoon mustard seeds
1 tablespoon turmeric
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon nutmeg
Directions
In a skillet over medium heat, toast cumin, coriander and mustard until fragrant. Transfer to a spice grinder and blend until smooth. Mix into other spices and place in covered container until ready to use.
