Summer Sweet Corn Bisque with Tempura Blue Crab and Cayenne Oil

By Poplar Springs
July 29, 2011
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Author Notes: Get the Sweetest Yellow Corn and Make into something special like a wonderful Summer Corn Bisque. We make this Bisque Vegetarian... and you could easily make it Vegan.Poplar Springs

Serves: 8 to 12

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

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Vegetable|Soup|Make Ahead|Serves a Crowd|Vegetarian|Summer