Sweet Corn Saffron Soup

The soup does not look like much, but flavourwise it's a bomb.

This is a Thoru Nakamura recipe. It needs 12 hours to start the preparation. I wanted to cook it yesterday. But I had only read the ingredients list and not the cooking method.

I started reading and only made step one and the decided to cook the soup today.

Very important, have a fine metal strainer on hand.

Ingredients for 2:

50 ml Noilly Prat, 10 saffron pieces

2 sweet corn cobbs- I used precooked. 

3 shallots, 50 g butter, 100 ml double cream, 150 ml whole milk, 250 ml chicken stock

Smoked sea salt, pepper

The day before you cook the soup. In a small jar with a lid steep the saffron in Noilly Prat.

Cut the sweet corn kernels off the cobbs. Chop them roughly. Peel the shallots and cut them in rings. Melt the butter in a pot and toss the sweet corn in. Let it roast 5 min, add the shallots. Give them 3 more minutes and then add the saffron Vermouth. Cook it down a bit.

Now in with rest of the liquid. Season with salt and pepper. Bring to a boil, put a lid on and reduce the heat. Cook for 20 min. Put in a blender and mix. Clean the pot and put the metal strainer on top. Pour the mix through. Discard all the skins of the sweet corn.

Heat the soup up again and use a stick blender to make some foam. Enjoy!