Are cook books reliable and consistent or poorly written/edited coffee table books? Alf records cooking results as he tries out new recipes.
Monday, 22 July 2013
Fresh Corn and Saffron Soup
Gourmet with Traveller, April 1989.
I do enjoy the sweetness of corn and it comes
through beautifully in this soup.
An onion was chopped and sautéed in a little
butter until softened. I now added a yellow capsicum cut into pieces and 3 cups
frozen corn kernels. This was cooked for about 5 minutes. Next were added 2
cups of vegetable stock and a pinch of saffron. All was now brought to the boil
and simmered for another 5 minutes. Using a stick blender I now pureed the
soup. I next added about ¼ cup cream and stirred it in. It was tasted and a
little salt and black pepper were stirred in. The soup was now ready.