Summer Squash Bisque With Truffled Corn |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had a bunch of yellow summer squash and fresh white corn on hand, also a bottle of white truffle oil that I keep looking for excuse to use! I have always loved curried zucchini soup so here is my spin on it. It smelled intoxicating and was delicious; one of my dinner guests really swooned over it :-) Ingredients:
for squash bisque |
3 tablespoons unsalted butter |
1 large shallot, minced |
8 summer yellow squash, cubed |
homemade vegetable stock (recipe below) |
splash of cream |
mild curry powder, sea salt and white pepper, to taste |
squirt of fresh lemon juice |
for homemade vegetable stock |
1 leek, sliced and rinsed clean |
1 medium sweet onion, peeled and chopped |
2 large carrots, scrubbed and chopped |
2 stalks celery, rinsed and chopped |
8 ounces crimini mushrooms, rinsed and quartered |
2 roma tomatoes, rinsed and quartered |
1 head fennel (about 1 lb.), rinsed, and chopped |
handful fresh parsley |
handful fresh thyme |
handful fresh oregano |
1 tablespoon black peppercorns |
sea salt |
for corn topping |
1 ear fresh corn, kernels cut off |
1 tablespoon unsalted butter |
1-2 sprigs fresh thyme leaves |
sea salt & white pepper, to taste |
white truffle flavored extra virgin olive oil, to drizzle |
Directions:
1. For homemade vegetable stock:
2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
4. For squash soup:
5. Melt butter in medium sauce pan. Add shallot and saute until soft. Add squash and saute until just begins to caramelize. Season with curry powder, salt and white pepper. Cover squash with just enough stock to cover them. Bring to a boil then simmer for 15 minutes, or until squash is soft.
6. Puree soup in blender or with hand held blender. Add cream and lemon juice and blend. Taste for seasoning and adjust if needed.
7. In a small sute pan, melt butter. Add corn and saute for a few minutes. Add thyme and season.
8. To serve: Ladle soup into bowls, top with sauteed corn and drizzle with a few drops of truffle oil.
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