Savory kefir recipes
Kefir Corn and Scallion Soup
Cooked sweet corn gives this cold soup its body. Blend it with chilled kefir, scallion and a little white pepper; leave some kernels whole if you like a spoonful with more texture.
Make it
Method
- Use cooked, chilled corn; follow the packet’s cooking instructions for frozen corn before cooling it. Wash and finely slice the scallion. Reserve a spoonful of kernels for serving.
- Blend the kefir, salt, vegetables, and seasonings until as smooth as you want the soup.
- Refrigerate for 30 minutes. If the cold soup has become too thick, blend in cold water one tablespoon at a time.
- Taste once cold, adjust the salt or acidity, and serve in chilled bowls.
Leave some corn to chew
Blending gives the soup body, but the skins may leave tiny flecks. Strain if you prefer it smooth, or keep the texture and scatter the reserved corn over each bowl. Add a cheese scone for a more substantial lunch.
Keep the soup cold
Cover, refrigerate at 4°C or below and use within two days, following any earlier limit on the kefir or cooked vegetables. Bring out only what you are serving.
A soup without dairy
Unsweetened soy kefir can make a dairy-free cold soup. Taste after chilling because the base changes both flavor and thickness.
Adjust the chilled soup
Too thick after chilling? Blend in cold water one tablespoon at a time. Too thin? Add more of the main vegetable, not more salt.