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Corn Bisque with Yogurt and Saffron
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.
4 to 6
Servings
Tip
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.
45 minutes
25 minutes active
Ingredients
-
4
tablespoons salted butter
-
4
cups corn kernels (from about 5 ears corn), cobs reserved
Directions
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01In a large pot over medium-high, melt the butter. Add the corn kernels and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the corn begins to brown, about 5 minutes. Add the reserved cobs, the broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occasionally, for 30 minutes; adjust the heat as needed to maintain a simmer. Cool for about 5 minutes, then remove and discard the cobs.
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September 30, 2022
Decadent
This bisque was rich and satisfying as a main course. So sweet made with fresh summer corn. Another favorite.
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