Sweet Corn Bisque

Prep Time: 20 min(s)
Cook Time: 1 hr(s) 25 min(s)
Serves: 6
Difficulty: Intermediate
Ethnicity: American
Tools:
cutting board
immersion blender (stick/wand)
kitchen twine
ladle
large chef's knife
measuring cups
measuring spoons
medium saucepan (2-quart)
peeler
tamis/drum sieve
whisk
wooden spoon

Garnish this soup with lobster or crab for an upgrade.
Ingredients:
2 tablespoon(s) olive oil
2 tablespoon(s) butter
1 medium onion - peeled and medium diced
4 garlic cloves - peeled and minced (Learn How)
1 jalapeno pepper - brunoise (Learn How)
1 carrot - peeled and medium diced (Learn How)
8 corn cobs - (kernals reserved) (Learn How)
6 cup(s) - chicken stock (white)
1 - bouquet garni - (thyme, parsley, bay leaf)
1 tablespoon(s) lemon juice
1 pinch red chile flakes - ground
1 pinch salt and pepper - to taste
1/2 cup(s) heavy cream

Steps:

-Heat a heavy bottom 4-qt. pot to medium-high. Add the oil and the butter. Once the butter melts, add the onions. Reduce heat to medium.

-Saute the onions until translucent, and add the garlic, jalapeno, carrot and corn cobs (not the kernals).

-Continue to saute for 4-5 minutes. Add the stock, corn kernals and bouquet garni. Simmer the soup over medium-low heat for 1 hour.

-Puree the soup with an immersion blender or a stand blender for a smoother consistency.

-While pureeing, add the lemon juice, chile flakes, seasoning, and cream.

-Add more stock or water if too thick.

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