Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields6 Servings
 8 ears Sweet Corn, use the freshest, sweetest corn you can find
 ¼ cup VSOP Extra Virgin Olive Oil, any ultra fresh, herbaceous, peppery vsop single varietal evoo like coratina or picholine
 3 medium Shallot, thinly sliced
 2 cloves Garlic, minced
 1 tsp Fresh Thyme, removed from woody stems
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 whole Bay Leaf, fresh or dry
 2 qts Chicken Stock, or vegetable stock
 1 cup Heavy Cream, optional
 1 tsp VSOP Jalapeno Aged White Balsamic Vinegar
 1 bunch Fresh Chives, finely minced
 2 tsp VSOP Extra Virgin Olive Oil, any ultra fresh, herbaceous, peppery vsop single varietal evoo such as coratina or picholine
1

Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl (tip: a bundt pan works great, just put the ear of corn in the hole in the middle and cut down each ear). Cut the cobs in half and reserve.

2

Add the EVOO to a large stock pot over medium high heat. Saute the shallots until golden brown, about 5-10 minutes. Add the garlic and thyme and saute for another minute or so, making sure that the garlic does not burn. Season with salt and pepper.

3

Add the reserved corn cobs, bay leaf, and stock to the pot. Bring to a boil, then reduce to a simmer and cook covered for about 30 minutes.

4

Add the corn kernels and cook at a simmer for an additional 15 minutes.

5

At the end of the cooking process shut off the heat and remove the corn cobs and bay leaf. Stir in the heavy cream and Jalapeno Balsamic. Taste and adjust seasoning if necessary. Ladle the soup into blender or food processor in batches and process until smooth and velvety. The liquid will be hot so be very careful.

6

Ladle into bowls and serve immediately topped with minced chives and a nice drizzle of heart healthy ultra fresh, ultra premium VSOP single varietal Extra Virgin Olive Oil. Enjoy!

Ingredients

 8 ears Sweet Corn, use the freshest, sweetest corn you can find
 ¼ cup VSOP Extra Virgin Olive Oil, any ultra fresh, herbaceous, peppery vsop single varietal evoo like coratina or picholine
 3 medium Shallot, thinly sliced
 2 cloves Garlic, minced
 1 tsp Fresh Thyme, removed from woody stems
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 whole Bay Leaf, fresh or dry
 2 qts Chicken Stock, or vegetable stock
 1 cup Heavy Cream, optional
 1 tsp VSOP Jalapeno Aged White Balsamic Vinegar
 1 bunch Fresh Chives, finely minced
 2 tsp VSOP Extra Virgin Olive Oil, any ultra fresh, herbaceous, peppery vsop single varietal evoo such as coratina or picholine

Directions

1

Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl (tip: a bundt pan works great, just put the ear of corn in the hole in the middle and cut down each ear). Cut the cobs in half and reserve.

2

Add the EVOO to a large stock pot over medium high heat. Saute the shallots until golden brown, about 5-10 minutes. Add the garlic and thyme and saute for another minute or so, making sure that the garlic does not burn. Season with salt and pepper.

3

Add the reserved corn cobs, bay leaf, and stock to the pot. Bring to a boil, then reduce to a simmer and cook covered for about 30 minutes.

4

Add the corn kernels and cook at a simmer for an additional 15 minutes.

5

At the end of the cooking process shut off the heat and remove the corn cobs and bay leaf. Stir in the heavy cream and Jalapeno Balsamic. Taste and adjust seasoning if necessary. Ladle the soup into blender or food processor in batches and process until smooth and velvety. The liquid will be hot so be very careful.

6

Ladle into bowls and serve immediately topped with minced chives and a nice drizzle of heart healthy ultra fresh, ultra premium VSOP single varietal Extra Virgin Olive Oil. Enjoy!

Sweet Summer Corn Bisque

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