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Corn Bisque
Jon Davies
Print Recipe
Course
Soup
Ingredients
1
Cup
diced celery
1
Cup
diced onion
6
Cups
corn
save cobs
4
Cups
milk
4
Cups
chicken stock
2
Tablespoons
fresh thyme
¼
Cup
crisp bacon garnish
¼
Green onions garnish
¼
Cup
flour
¼
Cup
butter
2
Cups
cream
Instructions
In soup pot, melt butter. Sweat celery and onion.
In separate pot, simmer 3 cloves garlic, 3 sprigs thyme, 2 bay leaves, milk, cream, and corn cobs. Do not boil. Strain and reserve the liquid.
Add corn kernels to celery and onion. Cook five minutes.
Dust with flour. Add stock. Simmer 10 minutes.
Add reserved milk from step 3. Simmer another 10 minutes.
Purée. Strain through cheesecloth for smoothest soup.
Season. Finish with cream. If desired, garnish with bacon and green onions.
Notes
Yields – eight portions.