Corn and Saffron Bisque
A small cup of this velvety golden soup is an elegant start to a holiday meal. Use yellow corn instead of bicolour kernels (peaches and cream) for superior flavour.
Servings: 8
Ingredients:
Corn and Saffron Bisque
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 19 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit A | 5% |
| vit C | 13% |
| folate | 17% |
-
1 tbsp (15 mL) vegetable oil
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 bay leaf
1/4 tsp (1 mL) saffron threads
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) salt
4 cups (1 L) frozen corn kernels
1/2 cup (125 mL) grated peeled Yukon Gold potato
3 cups (750 mL) sodium-reduced chicken stock
1/3 cup (75 mL) crème fraîche or sour cream
Parsley Oil:
1/3 cup (75 mL) chopped fresh parsley
1/4 cup (50 mL) vegetable oil
Saffron Oil:
1 tsp (5 mL) saffron threads
1/4 cup (50 mL) vegetable oil
Preparation:
In large saucepan, heat oil over medium heat; fry celery, onion, garlic, bay leaf, saffron, coriander and salt, stirring occasionally, until onions are softened, about 6 minutes.
Add corn and potato. Pour in stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potato is tender, about 15 minutes. Let cool for 10 minutes.
Parsley Oil: Meanwhile, in blender, purée parsley with oil until bright green; let stand for 10 minutes. Strain through coffee filter into small bowl.
Saffron Oil: In small bowl, combine saffron with 1 tsp (5 mL) hot water; let stand for 10 minutes. Whisk in oil. Let stand for 10 minutes; strain through coffee filter into small bowl. (Make-ahead: Cover and refrigerate oils separately for up to 24 hours; whisk to use.)
Discard bay leaf from soup. In blender, purée soup, in batches, until smooth. Strain into clean pot, adding up to 1/4 cup (50 mL) water for thinner consistency, if desired. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days. Rewarm over medium-low heat, stirring occasionally.) Ladle into bowls. Garnish each with dollop of crème fraîche and drizzle each of parsley and saffron oils.
Add corn and potato. Pour in stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potato is tender, about 15 minutes. Let cool for 10 minutes.
Parsley Oil: Meanwhile, in blender, purée parsley with oil until bright green; let stand for 10 minutes. Strain through coffee filter into small bowl.
Saffron Oil: In small bowl, combine saffron with 1 tsp (5 mL) hot water; let stand for 10 minutes. Whisk in oil. Let stand for 10 minutes; strain through coffee filter into small bowl. (Make-ahead: Cover and refrigerate oils separately for up to 24 hours; whisk to use.)
Discard bay leaf from soup. In blender, purée soup, in batches, until smooth. Strain into clean pot, adding up to 1/4 cup (50 mL) water for thinner consistency, if desired. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days. Rewarm over medium-low heat, stirring occasionally.) Ladle into bowls. Garnish each with dollop of crème fraîche and drizzle each of parsley and saffron oils.
Source
Canadian Living Magazine: December 2006
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