Corn Bisque
For Breakfast ( Vegetarian, Soups )
Published on 02/06/11
30 minutes to prepare and 40 to 60 minutes to cook
Serves 4 to 6
Description
Perfect for in season summer corn.
Ingredients
• 6 large ears of white and yellow corn, shucked• Olive oil
• Unsalted butter
• 1 large yellow onion, diced
• 6 cloves garlic, roughly chopped
• ½ cup diced leeks
• 1 medium red potato, peeled and cubed
• Two sprigs of fresh tyme - chopped
• Two springs of fresh sage - chopped
• 1 sprig of fresh marjoram - chopped
• Freshly ground black pepper
• 1 teaspoon of cayenne
• ¼ cup crème fraiche
• ½ cup finely diced seeded tomatoes – preferably yellow
Instructions
• Cut the kernals from the ears of corn• Set the cob over a shallow dish, using a spoon, scrape the cob to extract the fluid and solids from the cob onto the plate below. Set plate aside
• Break the cobs in half, add to a heavy 4 to 6 quart pot
• Add tablespoons of water and two pinches of salt. Bring to a boil.
• Reduce heat to medium low and simmer for half an hour
• Strain the liquid into a bowl, discard the solids
• Set the pot back on the burner over medium heat
• Add 2 tablespoons of olive oil and 2 tablespoons of butter
• Saute the onion for about 3 minutes
• Add the garlic and cook for one minute, do not let the garlic burn
• Add the leeks and a pinch of salt and pepper
• Add the cayenne, cover and cook for five minutes, stirring occasionally.
• Add the potatoes, herbs, stir to coat the potatoes well
• Add the corn stock and bring to a boil over medium high heat
• Reduce heat and simmer for 30 minutes, until potatoes are tender
• Add 80% of the corn kernels, simmer for another 10 minutes
• Puree with an immersion blender until smooth
• Simmer for another five minutes, season with salt and pepper
• Garnish with crème fraiche and fresh herbs