Corn Soup with Harissa Yogurt
- 6 ears corn, husks removed
- 7 cups / 1.65 liters water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound potatoes, cut into 1/4-inch dice
- 4 medium shallots, chopped
- 3 medium cloves garlic, chopped
- 2 teaspoons fine grain sea salt
- freshly ground pepper
- plain yogurt, harissa, and fresh dill, to serve
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn (6 ears)
- Garlic (3 medium cloves)
- Potatoes (1 pound)
- Shallots, medium (4)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Pepper, freshly ground (1)
- Sea salt, fine grain (2 teaspoons)
- Drinks
- Water (7 cups)
- Dairy
- Butter, unsalted (1 tablespoon)
- Yogurt, plain (1)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published July 6, 2011 (1 year ago).
11 people saved this recipe.
