Persian Sweet Corn Soup (سوپ ذرت) — Silky Golden Comfort Soup

• 450 gSweet corn kernels (fresh or frozen) (If using frozen, thaw fully and drain)
• 900 mlChicken broth (Low-sodium preferred)
• 350 mlWhole milk
• 30 gUnsalted butter (For a classic rich finish)
• 20 gAll-purpose flour (About 2 tbsp, leveled)
• 1Egg (Large egg)
• 5 gFine salt (About 1 tsp; adjust if broth is salty)
• 1 tspBlack pepper (Freshly ground)

Instructions

1. 1

   Add the chicken broth and corn kernels to a medium pot and bring to a gentle boil over medium-high heat. Reduce to a steady simmer and cook for 12 minutes so the corn softens and perfumes the broth.

2. 2

   Transfer about two-thirds of the corn-and-broth mixture to a blender and blend until completely smooth, then pour it back into the pot. Keep the remaining third unblended for a classic Persian texture with visible corn pieces.

3. 3

   In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook for 90 seconds until it smells lightly nutty but has not browned. Slowly whisk in the milk in a thin stream to prevent lumps, and cook for 2–3 minutes until the mixture thickens to a light sauce.

4. 4

   Whisk the milk mixture into the soup pot and return the soup to a gentle simmer. Cook for 8 minutes, stirring every 30 seconds, until the soup looks glossy and slightly thickened.

5. 5

   In a bowl, whisk the egg until uniform, then temper it by whisking in 120 ml of hot soup one tablespoon at a time. Pour the tempered egg back into the pot in a thin stream while stirring constantly, and cook for 2 minutes without boiling so the soup stays silky rather than curdled.

6. 6

   Stir in the salt and black pepper, then simmer for 2 more minutes to marry the flavors. Turn off the heat and rest the soup for 5 minutes so it settles into a smooth, velvety consistency before serving.