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.