Corn-Saffron Soup

A healthy pinch of saffron bumps up the flavor—and color—of this sunny soup.
Publish date:
Saffron-Corn Soup in bowl

Recipe by Alexa Weibel

  • Makes about 6 cupsServings


  • 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


Blend: 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.