Corn Bisque

[Guest guest]

* Exported from MasterCook *

 

Corn Bisque

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ears (3-6) fresh corn (2 cups cut from the cob) -- or 2 cups

good-

quality frozen cream-style corn

1 medium yellow onion -- peeled and chopped

2 tablespoons unsalted butter

2 cups light cream

1 whole pod cayenne or other hot red pepper

Salt and whole nutmeg in a grater

1/4 cup sherry (I don't use alcohol, so would -- likely use

apple

juice with some lemon for acid)

2 tablespoons chopped fresh chives -- do not use dried

 

Shuck the husks from the corn, rub off all the silk, and cut the kernels from

the cob as follows: Over a large bowl, cut the outer half of the kernels from

the ear with a sharp knife, leaving the other half of the kernels still attached

to the cob. Thoroughly scrape the cob with the knife to force out all the milk

into the bowl. Repeat with the remaining ears until all the corn is cut and

scraped. Break one of the cobs into about 3 pieces and put it and the kernels

aside. Discard the remaining cobs.

 

Put the onion and butter in a soup kettle that will easily hold all the

ingredients and turn on the heat to medium. Sauté, tossing frequently, until the

onion is translucent but not in the least colored, about 5 to 8 minutes.

 

Add the corn to the kettle and stir until it is heated through. Slowly add the

cream, stirring constantly. Add the pod of cayenne, a small pinch of salt, and a

few gratings of nutmeg and the reserved cob. Bring to a simmer and cook,

stirring frequently, until the soup is thick, about 20 minutes.

 

Stir in the sherry (apple juice) and let the soup heat through. If you find that

the soup is too thick, thin it with a little milk-don't add more cream-and let

it heat through. Remove and discard the cob and pod of hot pepper. Ladle the

soup into individual soup plated and garnish with a light grating of nutmeg and

sprinkling of the chopped chives.

 

 

- - - - - - - - - - - - - - - - - -