Chilled Sweet Corn Bisque
½ stick of unsalted butter
4 shallots, minced
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
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.
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.
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.
Serve chilled (or warm) with a drizzle of olive oil and some basil leaves. Enjoy!