Saffron-Corn Soup

By tammy1365

Ingredients

• 24 oz. frozen corn kernels, thawed
• 3 cups chicken stock
• 1 /2 cup finely chopped shallots
• 1 clove garlic, finely chopped
• large pinch of crumbled saffron
• 7 tbsp. EVOO
• 5 tbsp. finely chopped fresh parsley
• 1 tbsp. finely chopped preserved lemon peel
• 1 tsp. grated peeled fresh ginger
• 1 /2 tsp. finely chopped red chile, plus thin slices for garnish

Preparation

Step 1

PreparationBlend: In a blender, puree the first 5 ingredients and 3 tbsp. oil.Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.Serve: In a small bowl, whisk the remaining 4 tbsp. oil, the parsley, preserved lemon peel, ginger, and chopped chile. Drizzle over the soup. Top with sliced chile.