Sweet Summer Corn Bisque with
Crispy Fried Shallots & Thyme Olive Oil
8 ears of super sweet corn
3 shallots, thinly sliced
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream
1 bunch chives, finely minced
¼ cup + 2 Tbsp THYME OLIVE OIL*
HIMALAYAN PINK SALT* to taste
fresh ground BLACK PEPPER* to taste
Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
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 pressure cooker or stock pot, sauté ⅔ of the sliced shallots for five minutes or until slightly golden in ¼ cup of olive oil. Add the garlic and sauté for another minute, making sure that the garlic does not brown.
To the pressure cooker or stock pot add the stock, cut corn and cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, sauté the remaining shallot in 1 Tbsp of olive oil until caramelized and fragrant then reserve.
At the end of the cooking process, remove the cobs and bay leaf then add the cream. In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be 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 olive oil. Serves 4-6.
NOTES: This recipe is delicious with many other flavors of olive oil, try Rosemary, Chipotle, Garlic, Baklouti, Herbes de Provence, Harissa, Tuscan Herb and more!
* Available at The Vintage Olive *