This creamy, comforting bisque is perfect for that cozy transition from summer into fall. Made with fresh sweet corn and slowly simmered with garlic, thyme, and bay leaf, it's blended until velvety smooth and finished with crispy shallots, fresh chives, and a drizzle of bold, peppery Olive Amelia Picual Extra Virgin Olive Oil. Light enough for warmer days, but hearty enough to welcome cooler evenings. It’s a seasonal favorite you’ll come back to again and again.
Serves: 6–8
Ingredients:
- 8 ears super sweet corn
- 3 shallots, thinly sliced
- 1 tsp fresh thyme leaves
- 1 large bay leaf
- 2 cloves garlic, minced
- 2 quarts chicken or vegetable stock
- 1 cup heavy whipping cream (optional)
- 1 bunch chives, finely minced
- ¼ cup + 2 Tbsp Olive Amelia Picual Extra Virgin Olive Oil
- Salt and freshly ground pepper, to taste
Instructions:
-
Shuck the corn and cut the kernels off the cobs, catching any juices. Reserve the kernels in a large bowl and cut the cobs in half.
-
In an 8-quart pressure cooker or large stock pot, heat ¼ cup of olive oil over medium heat. Add ⅔ of the sliced shallots and sauté until lightly golden, about 5 minutes. Add the garlic and thyme and cook for 1 more minute, being careful not to brown the garlic.
-
Add the corn kernels, cut cobs, bay leaf, and stock to the pot.
• If using a pressure cooker: cook under pressure for 15 minutes.
• If using the stovetop: simmer gently for 45 minutes. -
While the soup simmers, sauté the remaining shallots in 1 Tbsp of olive oil until caramelized and crispy. Set aside.
-
Once cooking is complete, discard the corn cobs and bay leaf. Stir in the cream, if using. Working in batches, carefully blend the soup until smooth (it will be hot!). Strain through a fine mesh sieve to remove any solids.
-
Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with crispy shallots, fresh chives, black pepper, and a generous drizzle of olive oil.
Tip: Serve with warm crusty bread or cornbread for a satisfying, seasonal meal.