Curry-Corn Soup

Hamburg, 19 July 2022

A rainy summer day? Not entirely untypical in Hamburg. But we Hanseatics have a reason to celebrate even on rainy days. Because what could be better than a delicious soul warmer that puts a smile on our faces at all times?! Wondering what we're talking about? About the perfect curry-corn soup. Our all-purpose weapon when we're in a bad mood. Our chef Martin Eggert from the Port Restaurant has therefore taken extra time and put together our favourite soul warmer for you, which is also more than delicious in summer, so that you too can get a taste of the golden soup.

Ingredients for the curry-corn soup:

• 120 gr - onions
• 21 gr - ginger
• 750 ml - vegetable stock
• 580 gr - canned corn
• 750 gr - light basic sauce / béchamel
• 300 ml - coconut milk
• 1 pinch - Curry Dehli
• 1 pinch - Curry
• 1 pinch - curcuma
• 18 ml - white wine vinegar
• 15 gr - salt
• 60 ml - white wine
• 15 ml - lemon juice
• 3 gr - ground white pepper
• 2 gr - cayenne pepper
• 1 tsp - yellow curry paste
• 15 gr - honey

Preparation:

Peel onions and ginger, cut into coarse cubes and sauté.
Add vegetable stock and light base sauce. The light ground sauce is basically a béchamel sauce, but it is only very lightly thickened. It consists of onions, butter, cream, milk, salt and nutmeg.
Add all the other ingredients and simmer for 30 minutes.
Then blend/puree everything finely and drain through a sieve to get your nice smooth soup.

We recommend as a garnish: Falafels, fried prawns or chicken breast slices.

The team from the Port Restaurant wishes you bon appétit.