Corn Bisque

To contact us Click HERE

We’ve had aslew of gorgeous spring weather here in New York City. Luckily I’ve been ableto take advantage of it with a picnic in the park with the husband, some nicelong runs, days off to bask in the sunshine and warm winds. As a matter offact, right now I’m lounging right next to the window with the fresh springsmells drifting in. I could take a nap and be perfectly content, but choose toplod through and update my blog for my loving readers instead!
Inactuality, though, the clean, crisp air is making me feel productive andrefreshed.  I love the energy that thosefirst really warm days bring with them. They also bring along a craving forlots and lots of vegetables. Unfortunately we still have a bit of time to gobefore spring produce starts to show up at the markets and honestly I’m alittle worn out on kale and the rest of the winter bounty. So to satiate mycravings I turned to some frozen veggies.
Frozen cornmay not be as sweet and succulent as the fresh stuff come July, but it will doin a pinch and will transform itself into a creamy, delectable soup that justfits that in-between seasons mood I’m in.As a creamysoup like this just isn’t quite hearty enough for a full meal around our place,I paired this with Chicken Wings with Mushrooms from Ferran Adria’s The Family Meal. A to-die for, fast, deeply flavorful dish that I started craving again assoon as it was gone. Anyone who needs some inspiration for easy weeknight mealsshould pick up a copy of this cookbook. It’s my newest go-to fave.
Corn Bisque 5 servings
2 TB olive oil or cooking oil1 onion, chopped3 stalks celery, chopped2 carrots, peeled and chopped3 cloves garlic, chopped24 oz. frozen sweet corn, thawed and drained*1 t. fresh thyme3 c. chicken or vegetable stock1 c. cream4 TB butterSalt and pepper
Heat the olive oil in a dutch oven or large soup pot overmedium heat. Once hot add the onion and cook until transparent, about 4-5minutes. Then add the celery and carrots. Cook until they are tender, about 6-8minutes, then add the garlic and cook for another 2 minutes. Add the corn andthyme, stir, and cook for about 2 minutes more. Then add the chicken stock andbring to a boil. Turn down the heat and allow to simmer for about 10 minutes. Then remove the pan from the heat and use an immersionblender or food processor to puree the soup. 
After it is pureed, pass itthrough a fine sieve into a large bowl. Return the strained soup to the dutchoven and return to the stovetop at medium-high heat. Bring to a simmer and thenadd the butter. Stir until melted, then add salt and pepper to taste. Servehot.*If desired you can save back 1/2-3/4c. of the whole corn kernelsbefore beginning the recipe to add to the soup when you add the cream to giveadded texture.

Ferran Adria's Chicken Wings with Mushrooms