Summer Sweet Corn Bisque with Tempura Blue Crab and Cayenne Oil

Directions

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

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