Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Chilled Saffron-Lime Corn Soup

Good Soup

News alert M & D community!  I am obsessed with a new cookbook – The New Persian Kitchen by Louisa Shafia. A few of my hummus workshop attendees told me it was a “must,” so when I came across it in a Sonoma bookstore, I decided to treat myself.  And they were right – this cookbook is a MUST. Written by a former chef from San Francisco’s famous Millennium restaurant, The New Persian Kitchen integrates principles of both healthy eating and sustainability into the author’s beloved Persian cuisine. The result is a gorgeous little ensemble of recipes incorporating traditional Persian flavors with whole grains, local vegetables, and limited oil and fat.

This fragrant corn soup was first on my list.  It combines sweet summer corn with two of Persian cooking’s most pungent ingredients – saffron and dried lime.  The soup is a refreshing alternative to gazpacho and other chilled summer soups.  It would pair wonderfully with our Chicken Peach Lamejun and Green Quinoa Salad, or as a started with ourRoasted Salmon & Pistachio Herb Cruda. –jaime

P.S.  So what other recipes am I excited about from the cookbook?  Eggplant and Tomato Stew with Pomegranate Molasses, Rhubarb and Rose Water Sorbet with Rice Noodles, and the Herb Fritatta with Walnuts and Rose Petals…to name a few!

Serves 4-6

Ingredients

3 tablespoons olive or other oil
2 onions, diced
Kernels of 6 large ears of corn
3 dried limes, covered and soaked in hot water for at least 15 minutes
6 cups chicken stock or water
1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
2 teaspoons salt
Freshly ground pepper to taste
Juice of 1/2 of a large lemon

Tip: For shucking the corn, stand up each ear in a bowl one at a time.  Using a knife the size of a steak knife (not your large chopping knife), cut the kernels off the corn from top to bottom so that they end up in the bowl.  Repeat for each ear, leaving the kernels in the bowl as you go.  Using a smaller knife is important, because big knives make the corn go everywhere.

Directions

1.  Heat the oil in a stockpot over medium heat and cook the onions for 10 minutes or until they start to brown.

2.  Add in the turmeric and corn and stir.

3.  Pierce the limes with a knife or fork a few times, then add them to the pot with their soaking water.

4.  Add the stock and bring the soup to a boil.  Cover and simmer for 15 minutes or until the corn is tender.

5.  Remove the limes by squeezing them against the side of the pot so their juices come out before fully removing them.

6.  Blend half of the soup in a blender or with a hand-blender.  If using a regular blender, return the soup to the pot.

7.  Add the saffron and season to taste with salt and pepper.  Add lemon juice to taste, chill, and serve.

(This soup can also be served hot, if preferred).

Good corn

Good Saffron
Good Limes

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3 comments on “Mezze: Chilled Saffron-Lime Corn Soup

  1. hellykellysbelly
    August 13, 2013

    Wow this looks so vibrant and fresh. Check out my recipes.

  2. Tzionah Rapaport
    August 13, 2013

    YUM!!!!!

  3. Pingback: Inspiration: “New Persian Kitchen” Cookbook | Mezze & Dolce

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Information

This entry was posted on August 13, 2013 by in Appetizers/Dips, Mezze, Soups and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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