Ingredients Jump to Instructions ↓

  1. Saffron Cream

  2. 1 t butter

  3. 3/4 t minced garlic

  4. 3/4 t minced ginger root

  5. 2 T warm water

  6. Salt

  7. 3/4 cup plain yogurt Soup

  8. 2 t whole cumin seeds, toasted

  9. 1/3 cup water

  10. 5 large garlic cloves, minced

  11. 2 T minced ginger root

  12. 1/2 t turmeric

  13. 1/2 t allspice , ground

  14. 1/4 t red pepper flakes

  15. 1 T butter

  16. 2 large onion s, peeled and chopped

  17. 6 cups chicken broth

  18. 4 pounds very ripe tomatoes, peeled, quartered, and seeded; reserve juice

  19. Salt and ground black pepper

  20. 2 cups fresh corn kernels, steamed for 2 minutes

  21. 5 Anaheim chilies, roasted, peeled, seeded, and diced

Instructions Jump to Ingredients ↑

  1. Saffron Cream In a small, heavy saucepan, melt the butter over medium-low heat. Add the garlic and ginger root to the pan, and sauté for about 1 minute. Stir in the saffron, and simmer the mixture for 1 more minute. Add the salt, remove the pan from the heat, and stir in the yogurt. Refrigerate the saffron cream for at least 6 hours.

  2. Soup Grind the toasted cumin seeds in a blender. Add the water, garlic, ginger root, turmeric, allspice, and pepper flakes, and purée the mixture. Set spices aside.

  3. In a large, heavy saucepan over low heat, melt the butter, and the onions, and sauté, stirring occasionally, for 15 minutes until very soft. Add the reserve spice mixture, tomatoes, reserved juice, and chicken broth. Bring to a boil and simmer for 20 minutes. Purée in a food processor or with an immersion blender. Season the soup with the salt and pepper, and refrigerate it for at least 6 hours.

  4. Before serving, mix the steamed corn kernels into the soup, and let the soup stand at room temperature for about 20 minutes. Garnish each portion with swirl of chilled saffron cream and sprinkling of the chilies.


Send feedback