Roasted Sweetcorn Bisque
This is one of my own favorite soups. The slow roasting of the corn brings out its essential sweetness, and I have even had people describe it as tasting like "distilled corn." It's good anytime, but even better when the corn is at its late season best.
Roasted Sweetcorn Bisque Recipe
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(Serves 6-10)
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Ingredients
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6 Corn Cobs
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24 Oz Vegetable Stock
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1 Cup Heavy Cream
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2 Shallots (Minced)
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2 Yukon Gold Potatoes (Small Dice)
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1 Nutmeg
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Olive Oil (for cooking)
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Salt
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Pepper
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Instructions
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Peel the corn cobs and grill on a hot griddle or outdoor grill for three minutes (rotating as you grill them – you want to get some color on them, but not char them).
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Scrap the corn kernels from the cobs.
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Using the back of the knife, scrape the cobs again to get as much of the corn “milk” out as possible.
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Warm three tablespoons of olive oil in a deep sauce pan.
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Add the shallots and cook for two minutes.
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Add the diced potatoes and cook for two minutes.
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Add the corn kernels and corn milk.
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Cook for five minutes on a medium heat.
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Add the vegetable stock.
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Simmer for fifteen minutes on a gentle heat.
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Blend the contents of the saucepan in a blender and pass through cheese cloth.
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Return to the pan.
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Add the heavy cream and simmer for fifteen minutes on a gentle heat.
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Season with salt and pepper to taste.
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Grate a little nutmeg on the top of each serving.
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