Golden corn and tarragon spas

This soup concept replaces the familiar wheat component with sweetcorn and finishes with tarragon. It is an adaptation, not the classic spas formula.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 10 min · Cook: 20 min · Serves: 4

Ingredients

• 450 g — plain pasteurized yogurt
• 1 pcs — eggs
• 20 g — wheat flour
• 600 ml — water
• 300 g — frozen sweetcorn
• 25 g — butter
• 4 g — salt
• 12 g — tarragon, washed

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Whisk yogurt, egg and flour, then gradually add water. Stir in frozen corn. Heat slowly while stirring and simmer gently 10–12 minutes until corn is tender and the egg mixture reaches at least 71°C. Add butter, salt and chopped tarragon for the last 2 minutes.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.