Corn, prawn and saffron soup

Name: Corn, prawn and saffron soup with saffron brown butter
Yield: 4
Ingredients: 100g unsalted butter; 1 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 long red chilli, finely chopped; 4 corn cobs, kernels sliced, cobs reserved; 1 tsp saffron threads; 6 cups (1.5L) chicken stock; 400g green prawns, peeled, deveined, chopped

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https://healthimprovements.info/recipes/corn-prawn-saffron-soup-saffron-brown-butter/pjsnwmcj — Corn, prawn and saffron soup with saffron brown butter

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by Shannon Bennett

Chef

Jul 26, 2019

"Corn soup is a real winner. Especially with the kids. To make it even more child-friendly, swap out the prawns for leftover roast meat or meatballs," says Shannon Bennett of his recipe for corn, prawn and saffron soup with saffron brown butter.

100g unsalted butter
1 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped
4 corn cobs, kernels sliced, cobs reserved
1 tsp saffron threads
6 cups (1.5L) chicken stock
400g green prawns, peeled, deveined, chopped

Method

1.

Melt half the butter and oil in a large saucepan over medium heat. Add onion, garlic and chilli, and cook, stirring, for 5 minutes or until onion is softened but not coloured. Add corn kernels and 1/2 tsp saffron, and stir to coat in the butter. Add stock and reserved cobs, and bring to a simmer. Simmer for 40 minutes or until stock is deeply flavoured. Remove cobs using kitchen tongs and discard. Transfer half the soup to a blender and whiz until smooth. Return to saucepan and stir to combine. Season to taste.
2.

Melt remaining 50g butter and remaining 1/2 tsp saffron in a frypan over medium heat. Cook, swirling the pan, for 2-3 minutes to infuse the butter with the saffron. Add prawn and cook, tossing pan, for 2-3 minutes or until prawn is cooked and butter has turned a nutty golden brown. Season. Divide soup among serving bowls and top with prawns.