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We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.
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For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the soup base until they relinquish all of their sweet, grassy flavor. At the very end, we stir in Greek yogurt, which adds creaminess along with a pleasing tanginess that balances the sweetness of the corn.
Servings
Don’t use an immersion blender. A conventional jar blender is necessary for achieving a velvety smooth puree. Don’t use low-fat or nonfat Greek yogurt. Whole-milk Greek yogurt is the only type that will not separate when stirred into the hot soup. But even so, be sure the pot is off the burner and, after the yogurt is added, don’t allow the soup to return to a simmer, as additional heat may cause curdling.
(25 minutes active)
tablespoons salted butter
cups corn kernels (from about 5 ears corn), cobs reserved
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