Chilled Sweet Corn Bisque

Chilled Sweet Corn Bisque

(Serves 4-6)

½ stick of unsalted butter

4 shallots, minced

Kosher salt

Freshly ground black pepper

4 ears of sweet corn, kernels removed plus cobs

1 small new red potato, peeled and chopped

6 cups of stock, chicken or vegetable

½ cup of heavy cream

Olive oil, for garnish

Basil leaves, for garnish

Instructions:

1. In a large pot, cook the butter over medium heat until melted. Add the shallots along with 4-finger pinches of salt and ground black pepper. Cook for 7-8 minutes until the shallots have browned, stirring often.

2. Stir the corn kernels, chopped potato, and 5-finger pinches of salt and freshly ground black pepper and cook for 6-7 minutes until the potato has softened.

3. Add the stock, heavy cream, corncobs, and 5-finger pinches of salt and ground black pepper into the pot and bring to a boil. Reduce to a simmer and cook for 10-12 minutes longer.Let cool slightly before removing the corncobs from the soup. Transfer the soup to a blender and puree until completely smooth. Optional: Strain the soup through a fine mesh sieve for an even silkier bisque.

4. Serve chilled (or warm) with a drizzle of olive oil and some basil leaves. Enjoy!