Summer Sweet Corn Bisque with Tempura Blue Crab and Cayenne Oil

Sweet Yellow Corn Bisque

• 12 pieces Yellow Corn Ears
• 1 piece Yellow Onion
• 2 sprigs Rosemary
• 2 teaspoons Toasted Coriander
• 1 piece Clove Garli
• 2 pieces Medium Poblano Peppers
• 2 quarts Home Made Vegetable Stock
• 8 to 12 ounces Heavy Cream
• 1 teaspoon Molasses

1. Cut Kernels from the ears of corn
2. Rough Chop Onion and Poblano Pepper
3. Sweat in a Sauce Pot your Corn, Onion, Garlic, Peppers and Rosemary with a little Olive oil
4. Add Toasted Coriander
5. Add Vegetable Stock and Simmer for 30 Minutes
6. Add Molasses
7. Let cool for 30 Minutes and then using a Blender, blend all ingredients adding the Heavy Cream Slowly.
8. Once Blended together and checked for seasoning pass the soup through a China Cap to remove the skins. Chill and Serve as Needed

Toasted Cayenne Oil

• 2 tablespoons Good Quality Cayenne Pepper
• 8 ounces Grapeseed Oil

1. Toast Cayenne in a Sauce Pan
2. Add Grape Seed Oil
3. Let Stand for 12 Hours and Strain through a fine sieve.
4. Warm Bisque and Add Cayenne as preferred