Sweet Corn Bisque
8 ears of sweet corn
1/4 cup + 2 tablespoons OLIVE & VINE extra virgin olive oil
3 shallots, thinly sliced
2 large garlic cloves, minced
1 teaspoon fresh thyme leaves, woody stems discarded
2 quarts chicken or vegetable stock
1 large bay leaf
1 cup heavy whipping cream
1 bunch chives, finely minced
freshly ground pepper and salt, to taste
Shuck the corn, cut the kernels off and place in a large bowl along with any liquid. Cut the cobs in half and reserve.
In a large stock pot, saute 2 of the sliced shallots in 1/4 cup of olive oil until slightly golden, about 5 minutes. Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.
Add the stock, corn, cut cobs and bay leaf to the pot and simmer gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant. Set aside.
At the end of the cooking process, remove the cobs and bay leaf and add the cream. Purée in batches in a blender or food processor until smooth. Place a fine sieve over a medium-size bowl and strain, pressing on solids with the back of a spoon. Discard any solids.
Return soup to the pot, add salt and pepper to taste. Rewarm over medium heat.
To serve, ladle into bowls and top with minced chives, caramelized shallots, a grind of pepper and a nice drizzle of olive oil.