Recipe: Chilled Corn Bisque

Love chilled soups, but short on recipes? Enjoy the Chilled Corn Bisque at our July Wine & Dine on July 19th, or try it at home with Chef Brian’s recipe!

Corn Bisque

Ingredients

  • 4 cups corn off the cob 
  • 1 yellow onion, diced 
  • 2 tbs olive oil
  • 3 cloves of garlic
  • 3 cups vegetable stock 
  • 3 cups buttermilk
  • Juice of one lemon 
  • 1 tbs chopped thyme 
  • 1/2 tsp white pepper 
  • Salt to taste

Preparation

  1. In a medium sized soup pot, sauté onion in olive oil over medium heat until translucent.
  2. Add the garlic and corn, and cook for another minute.
  3. Add the vegetable stock and thyme, reduce heat to a simmer. Cook for 30 minutes.
  4. Blend and pass through a fine mesh sieve.
  5. Add the buttermilk and lemon. Season with salt and white pepper.
  6. Chill

Tomato Gel

Ingredients

  • 3 whole tomatoes, juiced
  • 3 sheets gelatin
  • Salt and sugar to taste

Preparation

  1. Bloom the gelatin sheets in the tomato juice, place over heat to dissolve gelatin.
  2. Remove from heat and taste, adding a little salt and sugar if tomatoes aren’t very sweet.
  3. Chill until set, about 3 hours.

Crab Salad

Ingredients

  • 8 oz Dungeness crab meat 
  • Juice and zest
  • 1/2 lemon
  • 2 tbs Mayonnaise (we use Duke’s)

Preparation

  1. Combine everything and reserve for later.

Cilantro Ice

Ingredients

  • 1 cup cilantro
  • 1 cup sorrel
  • 2 cups water
  • 2 tbs sugar

Preparation

  1. Blend and pass through a fine mesh strainer.
  2. Freeze, using a fork every 30 minutes to fluff the ice and break up large chunks.

Final Preparation

  1. On plate up place a dollop of crab and a dollop of tomato gel.
  2. Top with tomato ice. Serve immediately.