This is a soup of my own creation. I originally made this soup when I was hungry but had no plans for dinner, with things I happened to have in the pantry. This time, I decided I would make a "creamy" version, with milk instead of the water. You have to taste this soup to believe it. It is delicately-flavored, beautifully-colored, creamy, and delicious.
Min's Creamy Saffron Vegetable Soup
Olive oil, 1 to 2 tablespoons
1 yellow onion, diced
1 leek, diced and thoroughly cleaned
2 carrots, diced
about 6 diced potatoes
1 can baby corn, drained and cut in halves or thirds
1 package Mahatma Saffron Rice Mix
6 cups whole milk (or a mix of whole and 2%)
6 cubes chicken bouillon
large sprig fresh rosemary
kosher salt
freshly ground pepper
Italian parsley (for garnish)
Saute onion and leek in olive oil in a dutch oven pan until the onion is translucent. Add carrots, potatoes, baby corn, Saffron Rice Mix, milk, chicken bouillon, and rosemary.
Bring to a very gentle simmer over low heat, cover and simmer until rice is done (about 20-30 minutes) and vegetables are tender. (try not to boil!) Season with kosher salt, freshly ground pepper and garnish with fresh Italian (flat-leaf) parsley.
*If for some reason you are lactose-intolerant, feel free to substitute water for the milk (as I did here).
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