Soop-e Zorrat (سوپ ذرت) — Persian Roasted Red Pepper and Corn Velouté

• 450 gRed bell peppers (about 3 medium; whole for roasting)
• 15 mlOlive oil (for roasting peppers)
• 200 gYellow onion (finely diced)
• 45 gUnsalted butter (divided)
• 600 gCorn kernels (fresh or frozen; if frozen, thaw and drain well)
• 20 gAll-purpose flour (for velouté thickening)
• 1200 mlChicken stock (low-sodium preferred)
• 180 mlHeavy cream (at room temperature)
• 7 gSea salt (plus more to taste)
• 1 gBlack pepper (freshly ground, plus more to taste)
• 15 mlLemon juice (optional, for brightness)

Instructions

1. 1

   Roast the peppers for deep smokiness: heat the oven to 240°C. Rub whole peppers with olive oil and place on a foil-lined tray. Roast 18–22 minutes, turning once, until the skins blister and blacken in spots. Transfer to a bowl, cover tightly, and steam 10 minutes to loosen skins.

2. 2

   Peel and prep the peppers: when cool enough to handle, peel off the skins, remove stems and seeds, and collect any juices from the bowl. Chop the flesh roughly. Set aside 300 g roasted pepper flesh (all of it) and the collected juices; these add sweetness and a subtle roasted aroma to the soup.

3. 3

   Build the base: in a heavy pot over medium heat, melt 30 g butter. Add diced onion and cook 8–10 minutes, stirring, until very soft and translucent but not browned. Add corn kernels and cook 3 minutes to coat and lightly toast, which intensifies their sweetness without drying them out.

4. 4

   Make a light velouté thickener: sprinkle in the flour and stir constantly for 60–90 seconds until it smells slightly nutty but stays pale. Slowly pour in about 250 ml chicken stock while whisking to prevent lumps. Once smooth, add the remaining stock and bring to a gentle simmer.

5. 5

   Simmer and blend: add the roasted peppers and their juices, sea salt, and black pepper. Simmer uncovered 15 minutes at a low bubble, stirring occasionally. Blend until very smooth using an immersion blender, or carefully in a countertop blender in batches (do not fill more than halfway).

6. 6

   Strain for true velvety texture (recommended): pass the blended soup through a fine-mesh sieve into a clean pot, pressing with a ladle. Reheat over low heat 3–5 minutes. Stir in heavy cream and the remaining 15 g butter; warm gently 2 minutes without boiling to keep the finish silky.

7. 7

   Final balance and serving: taste and adjust with additional salt and pepper as needed. If using, stir in lemon juice for a brighter, more modern profile. Serve hot in warmed bowls. For a restaurant-style look, drizzle a teaspoon of cream on top and swirl with the tip of a knife.