Buttermilk Corn Soup With Curry & Mint

By Food52
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2 tablespoons butter

1 shallot, chopped

2 cups yellow corn kernels

2 cups vegetable stock

1 teaspoon dried mint

1/2 teaspoon hot curry

1/2 teaspoon coriander

1/2 teaspoon cumin

1 1/2 cup buttermilk

1 teaspoon fresh mint, chopped

salt & pepper to taste

creme fraiche

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