Saffron and turmeric corn summer soup from Food52

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Notes about this recipe

  • dinnermints on August 03, 2020

    Absolutely fantastic - really glad I made a double recipe. The corn flavor really comes through, even though there are some strong flavors in there. I did not put the corn husks in the soup - realized I'd just have to fish them out again before blending, and can't imagine they'd add that much. Also skipped the saffron and oregano at the end. The spicy green sauce is delightful with the soup. On its own, it could use some salt, but it's perfect for the soup. Served with grilled cheese sandwiches - light rye, provolone, and roasted beet/tomato relish.

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