Spicy Corn and Potato Soup with Lime & Quick Yogurt Biscuits

Yesterday in Osaka it was 95 degrees. Today it was rainy and around 75. Fall must have finally hit us, and it’s about time because I’ve been wanting to make soup for ages!! This is one of our favorite soup recipes – Spicy jalapeños are a good match for sweet corn. The soup is thickened with coarsely mashed potatoes, brightened with fresh lime juice, and topped with cool avocado. We made it several times last fall & winter after we saw the recipe in the April 2006 Gourmet. We (more than) halved the recipe to serve 2-3 in stead of 6, and served it with Mark Bittman’s tangy yogurt biscuits (also called “Emergency” drop biscuits, because you don’t have to knead and cut the dough; just spoon it onto a cookie sheet and bake), slathered with butter & honey. Perfect.

Spicy Corn & Potato Soup with Lime

1 1/2 TBS. olive oil
1/2 large onion, chopped
1 or 2 jalapeños, seeded and finely chopped
1/4 tsp. salt (or to taste)
1/4 tsp. black pepper
2 medium potatoes, peeled and cut into 1 inch pieces
1 1/2 cups chicken broth
1/2 water
a few handfuls of corn kernals (fresh if you have time, frozen if you don’t)
3 TBS. fresh lime juice
chopped fresh cilantro (but alas, we don’t have cilantro here)

  • Heat oil in a pot over moderate heat until hot, but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
  • Add the broth, water, and potatoes and bring to a boil over high heat. Reduce heat and simmer, until potatoes are very tender, 12 to 14 minutes. Coarsely mash the potatoes in pot with a potato masher.
  • Stir in corn and simmer, uncovered, about 3 minutes.
  • Stir in lime, cilantro, and salt to taste. Garnish with avocado. Serve with either tortilla chips and wedges of lime or these biscuits.

Quick Yogurt Biscuits

1 cup flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 TBS. butter (60 g), cut into bits
1/2 cup plain yogurt

  • Preheat oven to 450 degrees (230 C).
  • Mix the dry ingredients in a bowl. Add the bits of butter. Using your fingers, pick up some of the dry ingredients and rub them with the butter between your fingers (the fun part) and drop them again, until butter is thoroughly blended and the mixture looks crumbly.
  • Stir in the yogurt with a wooden spoon until the mixture thickens.
  • Drop tablespoons of the dough onto a greased baking sheet and bake about 12 minutes, or until the tops are golden brown. Serve with honey.

2 thoughts on “Spicy Corn and Potato Soup with Lime & Quick Yogurt Biscuits

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s