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Spicy Corn and Tomato Soup

MichaelMichael Shepherd
servings:Makes 8 servings
total time:
60 min
other time:
6 hrs chilling time

Ingredients

Saffron Cream
  • 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
  • Salt
  • 3/4 cup plain yogurt
Soup
  • 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
See Full Recipe

notes

Saffron cream and soup must be chilled at least 6 hours.

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