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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Bisque Recipe

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This recipe for Corn Bisque is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c unsalted butter,
1 c shallots sliced 1/8 " thick,
1/2 c leeks white and light green part, sliced 1/4" thick.
1/2 c chardonnay,
3/4 tsp ground fennel seed,
5 c corn fresh or frozen,,
5 c vegetable stock or water,
4 tbs kosher salt,
1/4 tsp ground white pepper,
1 Bay leaf,
1/2 c heavy cream,
Sugar to taste.
Directions:
Directions:
Heat butter in a heavy 4 quart pot over medium heat. Add shallots and leeks, cook for 5 minutes or until sweet and translucent. Add wine and cook until most of the liquid has evaporated. Add fennel, corn, stock, salt, pepper and bay leaf. Bring pot to simmer and cook for 12 -15 minutes or until the corn is tender. Remove the bay leaf and blend the soup thoroughly. Return the puree to a clean pot, over medium heat, add the cream and stir well. Add seasonings. Can be made 3 days ahead and chilled or frozen for 2 months.

 

 

 

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