Spicy Corn and Tomato SoupMichael Shepherd
- total time:
- 60 min
- other time:
- 6 hrs chilling time
- 1 t butter
- 3/4 t minced garlic
- 3/4 t minced gingerroot
- 1/8 t saffron threads, crumbled and dissolved in 2 T warm water
- 3/4 cup plain yogurt
- 2 t whole cumin seeds, toasted
- 1/3 cup water
- 5 large garlic cloves, minced
- 2 T minced gingerroot
- 1/2 t turmeric
- 1/2 t allspice, ground
- 1/4 t red pepper flakes
- 1 T butter
- 2 large onions, peeled and chopped
- 6 cups chicken broth
- 4 pounds very ripe tomatoes, peeled, quartered, and seeded; reserve juice
- Salt and ground black pepper
- 2 cups fresh corn kernels, steamed for 2 minutes
- 5 Anaheim chilies, roasted, peeled, seeded, and diced
In a small, heavy saucepan, melt the butter over medium-low heat. Add the garlic and ginger root to the pan, and sauté for about 1 minute. Stir in the saffron, and simmer the mixture for 1 more minute. Add the salt, remove the pan from the heat, and stir in the yogurt. Refrigerate the saffron cream for at least 6 hours.
Grind the toasted cumin seeds in a blender. Add the water, garlic, ginger root, turmeric, allspice, and pepper flakes, and purée the mixture. Set spices aside.
In a large, heavy saucepan over low heat, melt the butter, and the onions, and sauté, stirring occasionally, for 15 minutes until very soft. Add the reserve spice mixture, tomatoes, reserved juice, and chicken broth. Bring to a boil and simmer for 20 minutes. Purée in a food processor or with an immersion blender. Season the soup with the salt and pepper, and refrigerate it for at least 6 hours.
Before serving, mix the steamed corn kernels into the soup, and let the soup stand at room temperature for about 20 minutes. Garnish each portion with swirl of chilled saffron cream and sprinkling of the chilies.
Saffron cream and soup must be chilled at least 6 hours.
Source: Michael Shepherd