Soup-e Balal (سوپ بلال) — Persian Creamy Corn Soup

• 30 gUnsalted butter (for sautéing and roux)
• 200 gOnion (finely diced)
• 600 gCorn kernels (fresh or thawed frozen)
• 1200 mlChicken broth (low-sodium preferred)
• 20 gCelery leaves (finely chopped)
• 20 gParsley leaves (finely chopped)
• 40 gAll-purpose flour (for thickening)
• 500 mlWhole milk (room temperature)
• 200 mlHeavy cream (room temperature)
• 8 gSalt (plus more to taste)
• 1 gBlack pepper (freshly ground, plus more to taste)

Instructions

1. 1

   In a heavy pot over medium heat, melt 15 g butter. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent but not browned. Add the corn kernels and cook 3 minutes to coat and lightly warm the corn, keeping the heat steady to avoid caramelizing.

2. 2

   Pour in the chicken broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Reduce to a steady simmer and cook 12 minutes, uncovered, so the corn softens and the broth takes on sweetness. Stir once or twice to prevent any kernels from sticking to the bottom.

3. 3

   Turn off the heat. Using an immersion blender, blend until very smooth, about 1–2 minutes. For an extra-silky texture, pass the soup through a fine-mesh sieve into a clean pot, pressing with a ladle; this takes 3–5 minutes and removes tough corn skins.

4. 4

   Make the roux: in a small saucepan over medium-low heat, melt the remaining 15 g butter. Add the flour and whisk continuously for 2 minutes until it smells lightly nutty and turns pale blond (do not let it brown). Slowly whisk in the milk in a thin stream until smooth.

5. 5

   Cook the milk mixture 3–4 minutes, whisking, until it thickens to a pourable sauce. Reduce heat to low and whisk in the cream for 30 seconds. This gentle heat prevents scorching and keeps the dairy smooth. If it becomes too thick, whisk in 30–60 ml water.

6. 6

   Set the blended corn soup over low heat. Whisk the warm cream base into the soup in 3 additions, whisking well each time. Simmer very gently for 5 minutes (do not boil) until velvety. Stir frequently, scraping the bottom, as dairy-based soups can catch quickly.

7. 7

   Add the chopped celery leaves and parsley leaves, then season with the measured salt and black pepper. Simmer 2 minutes to soften the herbs while keeping their fresh aroma. Taste and adjust seasoning if needed. Rest off heat for 5 minutes before serving to let the texture settle.