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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Parsley Oil:
Saffron Oil:
Method
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.
Nutritional facts Per serving: about
- Sodium 316 mg
- Protein 4 g
- Calories 236.0
- Total fat 17 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 5.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 13.0
