Golden Corn Soup

The color and taste of this soup is great for autumn. But it's great anytime.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 1  large onion, chopped
• 1  red pepper, cored and diced
• 1  yellow pepper, cored and diced
• 4  tablespoons flour
• 4  cups vegetable broth (or chicken broth)
• 16  ounces frozen corn kernels, thawed (or about 4 ears of fresh corn kernels)
• 1⁄8-1⁄4 teaspoon saffron thread
• 1  cup half-and-half
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1  tablespoon  chopped fresh parsley
• 1 -2  tablespoon  chopped fresh parsley, for garnish

Directions

1. In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
2. Add flour, stir constantly until well combined.
3. Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
4. Cover and simmer for 15 minutes, stirring occasionally.
5. Serve with chopped fresh parsley on top.