Corn Bisque
Today, we bring you a sensational recipe for Corn Bisque, a velvety and comforting soup that showcases the vibrant flavors of sweet corn in a bowl. This classic dish, with its rich and creamy texture, is a celebration of summer's golden harvest and a testament to the beauty of simple ingredients transformed into a symphony of flavors.
Ingredients
- 4 tablespoon butter divided
- 1 large shallot peeled and diced
- 1 large carrot peeled and diced
- 2 ribs celery diced
- 2-3 cloves garlic minced
- 1 cup white wine
- 4 cups vegetable stock
- 1 lb potatoes peeled and diced
- 2 teaspoon cayenne or paprika to taste
- 1 teaspoon salt
- ¾ teaspoon black pepper ground
- 4 cups corn kernels fresh, canned or frozen
- 1½ cups heavy cream
- 2 teaspoon pesto
- 2 green onions finely sliced
Instructions
- Melt 2tbsp of butter in pan over a medium heat. Add the diced shallots, carrot, and celery and cook for about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Add the vegetable stock, white wine, and potatoes and simmer for 10 to 15 minutes until potatoes start to soften.
- Add the corn kernels and season with cayenne or paprika, salt, and pepper, and cook for another 10 mins or until corn softens.
- Using a blender (or immersion blender) working in batches carefully puree the bisque until smooth. Be cautious when blending hot liquids to avoid any splattering, only partially filling the blender each time.
- Strain and add back to the pot.
- Over a low heat, add in the remaining 2tbsp of butter and heavy cream and stir gently until heated through.
- Taste and adjust seasoning, if needed.
- Serve and garnish with pesto, a drizzle of cream, black pepper, green onions, and corn kernels.