Saffron Roasted Corn Bisque

Fresh corn

I am a member of an organic fruits and vegetables buying club. Somtimes, it forces me to use veggies in creative ways in order to avoid spoilage. Not sure if all of the sudden I eat less veggies (hello, what kind of vegetarian am I?) or I am just so used to salads, that I let everything else go to waste.

The following recipe was born out of my love for soup and the need to use corn. I am tired of corn on the cob, of fresh corn in a salad. So here is an easy and creative way to use up whatever fresh sweet corn you have in your fridge.

Recipe: Saffron Roasted Corn Bisque

Ingredients

4 ears of corn, cleaned
2 leeks, sliced
1 Tbsp. olive oil
2 potatoes, peeled and cubed
1 container of saffron
4 cups of vegetable stock
Salt and pepper TT

Instructions

If you have a grill, fire it up and roast your corn ears until nicely browned. Or use your oven. Let it cool. When cool enough to handle, slice the corn of the cob into a separate bowl.
Roasting corn
Heat olive oil in a heavy medium size stockpot. Add leeks and saute until softened. Add corn, saute for 1 minute.
Sauteing leeks
Add potatoes, vegetable stock and bring it to boil. Bring the heat down to simmer and add saffron. Cover the pot and let simmer for 15-20 minutes until potatoes are ready.
Grilling corn brings out sweetness
Remove pot from the heat and use an immersion blender to puree the soup to an even consistency. Season with salt and pepper. Serve.