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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Corn Bisque Recipe

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This recipe for Roasted Corn Bisque is from The Disaster Specialists Holiday Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears of corn
3 c. chicken or vegetable stock
1/2 pint heavy cream
1 clove garlic (finely chopped)
2 sprigs fresh thyme
1/4 c. fresh cilantro - chopped
1/2 tsp. cayenne pepper
salt and pepper
Directions:
Directions:
Roasting corn:
Cut ends off of ear and peel off excess or loose husk. There should still be 2-3 layers of husk. Immerse in cold water for 20 minutes. Grill corn, turning frequently for 20 minutes. Husks will be peeled off and burn - discard carefully. It is ok if some kernels burn or brown (more flavor!). After corn cools for several minutes, peel off husks and clean. Slice corn off ears (reserve 1/2 cup for garnish).

Preparation:
Saute onion and garlic for 2-3 minutes. Add stock, spices, corn and the ears of corn and boil for 20 minutes. Discard ears. Transfer mixture to food processor and pulse until smooth (you may have to do this in several batches). Strain mixture back into a pain (discard the mush leftover - you should have a smooth liquid). Add cream and bring to low boil. Refrigerate for 1+ hours (can be made the day before). Place bowls in freezer for 20+ minutes. Serve in frozen bowls. Garnish with tbsp. of roasted corn, sprinkle fresh cilantro, a few drops of evoo and a quick dash of cayenne. (you could also stir in a tbsp of crème fraise). Enjoy!

 

 

 

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