Soup-e Zorrat (سوپ ذرت) — Persian Sweet Corn Soup

• 450 gSweet corn kernels (fresh or frozen) (If using fresh, cut from 4 medium ears; thaw if frozen)
• 1000 mlChicken broth (Low-sodium preferred)
• 500 mlWhole milk (Room temperature helps prevent curdling)
• 30 gUnsalted butter (For a smoother mouthfeel)
• 25 gAll-purpose flour (About 3 tablespoons, leveled)
• 60 mlCold water (To dissolve flour into a lump-free slurry)
• 1 largeEgg (Room temperature)
• 6 gSalt (About 1 teaspoon; adjust to broth saltiness)
• 1 gBlack pepper (About 1/2 teaspoon, freshly ground)

Instructions

1. 1

   In a medium pot over medium heat, melt the butter for 1 minute until foamy but not browned. Add the corn and stir to coat. Cook 4–5 minutes, stirring every 30 seconds, to lightly warm the kernels and deepen their sweetness without 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 (small bubbles) and cook 10 minutes to soften the corn. Turn off the heat, then blend until very smooth using an immersion blender, or carefully in a countertop blender.

3. 3

   Return the blended soup to the pot and set over medium-low heat. In a small bowl, whisk the flour with the cold water for 30–45 seconds until completely smooth. While whisking the pot continuously, slowly drizzle in the slurry. Simmer 6–8 minutes, whisking often, until lightly thickened and glossy.

4. 4

   Lower the heat to low. Add the milk in a thin stream, whisking constantly, and warm 4–6 minutes until steaming (about 75–80°C / 167–176°F). Do not let it boil. Season with salt and black pepper, then taste and adjust salt in 1 g (1/6 tsp) increments.

5. 5

   Make the egg liaison: whisk the egg in a bowl for 20 seconds. Ladle 120 ml (1/2 cup) of hot soup into the egg very slowly while whisking continuously to temper. Pour the tempered mixture back into the pot in a thin stream, whisking. Cook 2–3 minutes on low, keeping below a simmer, until silky and custard-like.

6. 6

   For an extra-smooth finish, strain through a fine-mesh sieve into a clean pot, pressing gently with a ladle (optional but recommended for a velvety texture). Warm 1 minute on low, then serve immediately in warm bowls. If it thickens too much, loosen with 30–60 ml hot broth and whisk smooth.