Skip to main content
LoginSign Up
Corn Bisque with Yogurt and Saffron

Corn Bisque with Yogurt and Saffron

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the soup base until they relinquish all of their sweet, grassy flavor. At the very end, we stir in Greek yogurt, which adds creaminess along with a pleasing tanginess that balances the sweetness of the corn.

Tip

Don’t use an immersion blender. A conventional jar blender is necessary for achieving a velvety smooth puree. Don’t use low-fat or nonfat Greek yogurt. Whole-milk Greek yogurt is the only type that will not separate when stirred into the hot soup. But even so, be sure the pot is off the burner and, after the yogurt is added, don’t allow the soup to return to a simmer, as additional heat may cause curdling.

Ingredients
  • 4

    tablespoons salted butter

  • 4

    cups corn kernels (from about 5 ears corn), cobs reserved

  • Kosher salt and ground black pepper

  • 1

    quart low-sodium chicken OR vegetable broth

  • ¼

    teaspoon saffron threads

  • 1

    cup plain whole-milk Greek yogurt

  • Fresh basil, chopped or torn, to serve

Step 1

In a large pot over medium-high, melt the butter. Add the corn kernels and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the corn begins to brown, about 5 minutes.

Add the reserved cobs, the broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occasionally, for 30 minutes; adjust the heat as needed to maintain a simmer. Cool for about 5 minutes, then remove and discard the cobs.

Step 2

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree until smooth. Return the soup to the pot and reheat over medium, stirring occasionally.

Remove the pot from the heat and whisk in the yogurt; if the soup is too thick, stir in water to thin. Taste and season with salt and pepper. Serve sprinkled with basil.

Step 3

Lime wedges OR halved cherry tomatoes OR both

Featured in