Corn Bisque w/ Crispy Shallots
Ingredients
- 8 ears 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 heavy whipping cream (optional)
- 1 bunch chives, finely minced
- ¼ cup plus 2 tablespoons ultra-fresh, herbaceous, peppery olive oil (such as Picual EVOO)
- Fresh ground pepper and salt, to taste
Directions
Optimally, this recipe is made in a pressure cooker, but excellent results can also be achieved on the stovetop.
- Shuck the corn and cut the kernels off each ear, reserving the kernels and any liquid in a large bowl.
- Cut the corn cobs in half and reserve.
- In an 8+ quart pressure cooker or stock pot, heat ¼ cup olive oil over medium heat.
- Add ⅔ of the sliced shallots and sauté for 5 minutes, until slightly golden.
- Add the garlic and thyme and sauté for 1 minute, making sure the garlic does not brown.
- Add the stock, reserved corn kernels, corn cobs, and bay leaf to the pot.
- Pressure cooker method: Cook under pressure for 15 minutes.
- Stovetop method:
- Simmer gently over low heat for 45 minutes.
- While the soup cooks, sauté the remaining shallots in 1 tablespoon olive oil until caramelized and fragrant. Set aside.
- When cooking is complete, remove and discard the corn cobs and bay leaf.
- Stir in the cream, if using.
- Carefully transfer the soup to a blender or food processor and blend in batches until smooth.
The liquid will be very hot — use caution. - Strain the soup through a fine-mesh strainer, discarding any solids.
- Adjust seasoning with additional salt and pepper to taste.
- Ladle into bowls and serve immediately, topped with minced chives, caramelized shallots, fresh ground pepper, and a generous drizzle of ultra-premium EVOO.