Corn Bisque
Beans, Greens, and Sweet Georgia Peaches
Corn Bisque
Beans, Greens, and Sweet Georgia Peaches
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3 to 6 ears fresh corn (2 cups cut from cob) or 2 cups good quality frozen corn 1 medium yellow onion, peeled and chopped fine 2 tablespoons unsalted butter 2 cups light cream 1 whole pod cayenne or other hot red pepper salt and whole nutmeg in a grater 1/4 cup dry sherry 2 tablespoons chopped fresh chives (do not use dried chives) Directions: Shuck the husks from the corn, rub off all the silk, and cut the kernels from the cob as follows: Over a large bowl, cut the outer half of the kernels from the ear with a sharp knife, leaving the other half of the kernels still attached to the cob. Thoroughly scrape the cob with the knife to force out all the milk into a bowl. Repeat with remaining ears until all of the corn is cut and scraped. Break one of the cobs into about 3 pieces and put it and the kernels aside. Discard the remaining cobs. Put the onion and butter in a soup kettle that will easily hold all the ingredients, and turn on the heat to medium. Sauté, tossing frequently, until the onion is translucent, but not in the least colored, about 5 to 8 minutes. Add the corn to the kettle and stir until it is heated through. Slowly add the cream, stirring constantly. Add the pod of cayenne, a small pinch of salt, and a few gratings of nutmeg and the reserved cob. Bring to a simmer and cook, stirring frequently, until the soup is thick, about 20 minutes. Stir in the sherry and let the soup heat through. If you find that the soup is too thick, thin it with a little milk don't add more cream, and let it heat through. Remove the cob and pod of hot pepper. Ladle the soup into individual soup plates and garnish with a light grating of nutmeg and sprinkling of the chopped chives. Serves 4.
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