During the summer weekends we travel a lot and we are not the only ones, because the cities are almost empty at that time of the year. Most of the people are at the sea side, in the mountains or exploring the beauties of rural Bulgaria. Something usual, easy and calm, preferably with good friends :)
During these tiny vacations I prefer not to think about food. All we need is something simple and quick, so you can spend more time with friends instead of in the kitchen. Something like this delicious and satisfying corn creme soup…
Last weekend we decided to visit a village in the mountain, where I was quite fascinated by the way the normal peasants live. I was surprised to see stacked hay bales gathered by hand to ensure food for the animals during the winter months, strange flowers and thorns growing along the road and tools I thought are long forgotten, like hoes , axes, hand hay cutters, etc.
It was such a relieve to see people still living the simple rural life of our ancestors. Fascinating.
When you are out of your comfort zone (aka your kitchen), you have to work with you’ve got and while packing your bags herbs and spices are not in the priority list :) So when you find a little treasure, like this cute small pack of saffron leaves… well, you got to use it. I decided the saffron is rich enough, so there is no need to add other herbs to the soup, I believe I was right.
creme corn soup
1 cup boiled or canned maize grains
1/2 raw zucchini
2 cups of water
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon white vinegar
1 teaspoon saffron
1. Place everything in the blender except for the saffron.
2. Blend until nice and creamy. If you want it more liquid, add one more cup of water.
3. Serve and garnish with saffron leaves.