Golden Corn Soup

Submitted by *Parsley*

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

 

• Ready In: 35mins
• Ingredients: 13
• 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.

Reviews

[Gigina]

Very good & easy to make. Since I did not have Saffron Threads in the house, I substituted Turmeric. Also, instead of just simmering it for 15 minutes, I had to make it come to a boil, then cook it on med-high for 5 minutes, for it to reach the correct consistency.

 

[startnover]

This was VERY simple which I loved!!! I added a bit of garlic to ours...gotta have that in everything it seems and I prinkled cheese on top. So yum!

 

[JTsMom]

This soup was superb. It was very easy to make. What a reward for such little effort. I served this with “Simple Tomato Sandwich” Recipe #98724. A match made in heaven! Thank you!