Get access to everything we publish when you sign up for Outside+ Join today!.
The subtle magic of a little saffron lends the perfect background note to the pure vegetable essence in this summer squash, corn, and leek purée.
1 | Stir saffron into 1 Tbs. hot water in small bowl. Set aside.
2 | Heat oil in Dutch oven over medium-low heat. Add leeks, and season with salt, if desired. Cover, and cook 5 to 6 minutes, or until leeks are soft. Uncover, and continue to cook 6 to 8 minutes more, or until leeks begin to brown. Stir in garlic; cook 30 seconds.
3 | Add sherry to deglaze pan, and scrape any browned bits off bottom of pan. Stir in saffron and steeping water. Add squash, corn kernels, corncobs, and 6 cups water, and season with salt and pepper, if desired. Cover, and bring to a boil. Uncover partially, and simmer 25 minutes, or until squash is soft and translucent.
4 | Remove soup from heat; discard corncobs. Cool 10 minutes, then purée soup in batches in blender or food processor.
5 | Gently rewarm soup in pot, and stir in sherry vinegar. Ladle warm soup into bowls, and serve garnished with toasted almonds and mint (if using).
- Calories 128
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 16 mg
- Sugar Content 6 g