Corn and Saffron Bisque

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	236236 cal
pro	4 g4g pro
total fat	17 g17g total fat
sat. fat	2 g2g sat. fat
carb	19 g19g carb
fibre	00 fibre
chol	4 mg4mg chol
sodium	316 mg316mg sodium
% RDI:	-
calcium	33 calcium
iron	55 iron
vit A	55 vit A
vit C	1313 vit C
folate	1717 folate

More great recipes from this menu:

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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 stalks celery , diced2 2stalks stalkscelery, diced
1 onion , diced1 1oniononions, diced
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 bay leaf 1 1bay leafbay leaves
1/4 tsp saffron threads 1/4 1/4tsp tspsaffron threads
1/4 tsp ground coriander 1/4 1/4tsp tspground coriander
1/4 tsp salt 1/4 1/4tsp tspsalt
4 cups frozen corn kernels 4 4cups cupsfrozen corn kernels
1/2 1/2cup cupgrated peeled Yukon Gold potatoYukon Gold potatoes
3 cups sodium-reduced chicken stock 3 3cups cupssodium-reduced chicken stock
1/3 cup creme fresh or sour cream 1/3 1/3cup cupcreme fresh or sour cream
Parsley Oil:
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
Saffron Oil:
1 tsp saffron threads 1 1tsp tspsaffron threads
1/4 cup vegetable oil 1/4 1/4cup cupvegetable 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, puree 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, puree 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 creme fraiche and drizzle each of parsley and saffron oils.

Source : Canadian Living Magazine: December 2006