Sweet Summer Corn Bisque with Crispy Fried Shallots
This is summer in a bowl....need we say more?
Ingredients:
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra fresh, peppery olive oil such as our Coratina
fresh ground pepper and salt to taste
Directions:
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown.
To the stock pot add the stock, cut corn, and the cut cobs. Simmer the pot gently over low heat for 45 minutes.
Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching Coratina Extra Virgin Olive Oil.
Enjoy!!
Serves 4-6
Ingredients:
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra fresh, peppery olive oil such as our Coratina
fresh ground pepper and salt to taste
Directions:
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown.
To the stock pot add the stock, cut corn, and the cut cobs. Simmer the pot gently over low heat for 45 minutes.
Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching Coratina Extra Virgin Olive Oil.
Enjoy!!
Serves 4-6
