Skip to main content

Saffron Corn Soup {Old Friends Dinner}

I was intrigued by this cookbook in the 2014 Food 52 Piglet (it's a cookbook competition!) list. Then I found out that I was going to receive a copy for reviewing. Sweet! This saffron-corn soup was a great starting point...I didn't have dried limes but did have Kaffir lime leaves; and I added more veggies to the pot.

Saffron-Corn Soup
inspired by Louisa Shafia's The New Persian Kitchen


Ingredients

  • splash of olive oil
  • 2 yellow onions, finely diced
  • 3 stalks celery, chopped
  • 1 fennel bulb, trimmed and diced
  • 2 C sliced mushrooms
  • 1 t ground turmeric
  • 4 C corn kernels
  • 2 kaffir lime leaves
  • 6 C chicken stock (divided into 2 C and 4 C)
  • pinch of saffron
  • pinch of fennel pollen
  • freshly ground sea salt
  • freshly ground pepper
  • lemon wedges for garnishing

Procedure
Bring 2 C of chicken stock to a boil in a medium saucepan. Remove from heat and stir in the Kaffir lime leaves, saffron, and fennel pollen. Let those flavors infuse for at least 10 minutes.

Heat the olive oil in a souppot over medium heat and cook the onions, celery, and fennel for about 10 minutes, until they start to soften and caramelize. Add the turmeric, corn, and mushrooms. Add the remaining (4C) of chicken stock  and the infused stock (2C) and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.

Season to taste with salt and pepper. Serve hot with lemon wedges on the side. While I definitely diverged from the original recipe, the spirit of the dish is still there. And I am looking forward to cooking more from this cookbook.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas