Sweet Corn Soup with Saffron

¡Ay, caramba! Corn, originally from Mexico, can be prepared in a virtually endless number of ways. A particularly tasty option is sweetcorn soup, which has found its way into almost every kitchen and is a hot favourite with young and old thanks to its delicately sweet taste. MIASA saffron allows you to add an individual twist to this recipe: Saffron intensifies the soup's yellow colour and its subtly bitter taste balances the sweetness of the corn – North America and Central Asia have never tasted better together.

Ingredients

2		onions
300	g	sweet corn
1/2	l	vegetable stock
300	g	butter
200	g	crème fraîche
2		egg yolks
2	pinches	ground saffron
1/2	bunch	basil
1	Pinch	salt
		Pepper	freshly ground

Preperation

Peel and finely dice the onions. Heat the butter in a large pan, add and fry the onions until soft.

Add half the frozen sweet corn, continue to fry briefly, then add the stock. Cover and cook for about 15 minutes.

In the meantime, smoothly mix the crème fraîche with the egg yolks and add the ground saffron. Wash the basil and pat dry.

When the cooking has finished, puree the soup with a hand held blender, add the remaining sweet corn and return to the heat.

Remove the pan from the hob and use a little of the no longer boiling soup to mix into the egg yolk mix to even out the temperature.

Then add the whole mixture into the soup and heat up again whilst stirring to a creamy consistency.

Season to taste with salt and pepper. Serve with finely sliced basil sprinkled over the soup.

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