🍽️Soup

Silky Persian Corn Soup (Soup-e Zorrat)

Name: Silky Persian Corn Soup (Soup-e Zorrat)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 can sweet corn, drained; 2 cups cooled chicken broth; 2 cups milk; 1 large egg; 1 tablespoon all-purpose flour; Salt, to taste; Black pepper, to taste

"Discover the golden standard of comfort with this velvety Persian classic that turns humble sweet corn into a masterpiece of silky elegance."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 can sweet corn, drained
2 cups cooled chicken broth
2 cups milk
1 large egg
1 tablespoon all-purpose flour
Salt, to taste
Black pepper, to taste

🌱 Nut-Free🌱 Soy-Free🌱 Comfort Food🌱 Persian-Inspired⚡ Medium

❤️Health68%

😋Taste84%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

Soup-e Zorrat is a modern Persian classic that emerged as a popular street food and cafe staple in urban Iran during the late 20th century. It showcases the Persian culinary philosophy of transforming simple, accessible ingredients into sophisticated, velvety textures through precise temperature control.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

5/10

🍄umami

6/10

☕Bitter

1/10

✨ Sensory Profile

"This soup offers a luxurious, cream-colored landscape punctuated by vibrant gold kernels of sweet corn. The aroma is deeply nostalgic, blending the scent of warm milk with savory poultry notes, while the mouthfeel is exceptionally smooth, feeling like liquid velvet on the tongue."

Chef's Mastery

💡

The Secret

For the ultimate 'silky' finish, temper the beaten egg by whisking a small ladle of the hot soup into the egg bowl first before drizzling the mixture back into the main pot.

⚠️

Avoid This

Adding the egg too rapidly or failing to stir while pouring, which results in large 'egg drop' strands rather than a fully integrated, thickened texture.

❄️

Storage

Refrigerate in an airtight container for up to 3 days; reheat slowly over low heat, adding a splash of milk to restore the original consistency.

Instructions

In a mixing bowl, whisk the flour into the cold milk until completely smooth with no lumps. Transfer to a saucepan and place over medium heat, stirring constantly, until the mixture begins to gently thicken.

Gradually pour in the cooled chicken broth, stirring continuously to maintain a smooth consistency. Bring the soup to a gentle boil.

Add the sweet corn and stir to distribute evenly throughout the soup.

In a separate bowl, beat the egg thoroughly. Slowly drizzle the egg into the simmering soup while stirring steadily to create a silky, cohesive texture rather than strands.

Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the soup is lightly thickened and fully cooked. Season with salt and black pepper to taste, then serve hot.