Corn cream soup with saffron
3 servings
50 minutes
Corn cream soup with saffron is a delicate and aromatic dish that brings sophistication to the kitchen. Corn gives it a sweet taste, harmoniously complemented by the cream's velvetiness and the warmth of saffron, one of the rarest and most expensive spices. Saffron adds a golden hue and a subtle floral aroma to the soup, creating elegant gastronomic pleasure. Historically, corn soups were popular in European cuisine due to their nutrition and simplicity of preparation. This dish is perfect for a cozy lunch or dinner, especially on cool days. It can be served with fresh bread or a light salad, and adding sour cream makes the texture even softer. Corn cream soup with saffron is a true delight for connoisseurs of fine flavors.
1
Cut the carrot and potato into cubes, boil until cooked in water with butter.
- Carrot: 1 piece
- Potato: 2 pieces
- Water: 600 ml
- Butter: 100 g
2
Use a blender to puree the soup, add corn, with or without juice, blend again, put back on the stove - add salt and spices (except saffron), pour in cream - heat for 5 minutes, stirring constantly, then remove from heat.
- Canned sweetcorn: 1 jar
- Cream 20% fat: 200 ml
- Turmeric: 0.5 teaspoon
- Asafoetida (hing): 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Saffron: 1 teaspoon
3
Sprinkle the finished dish with saffron stamens and serve with sour cream.
- Saffron: 1 teaspoon
