Summer Squash Bisque With Truffled Corn
From luisascatering 13 years agoIngredients
- For squash bisque: shopping list
- 3 tablespoons unsalted butter shopping list
- 1 large shallot, minced shopping list
- 8 summer yellow squash, cubed shopping list
- homemade vegetable stock (recipe below) shopping list
- splash of cream shopping list
- mild curry powder, sea salt and white pepper, to taste shopping list
- squirt of fresh lemon juice shopping list
- For homemade vegetable stock: shopping list
- 1 leek, sliced and rinsed clean shopping list
- 1 medium sweet onion, peeled and chopped shopping list
- 2 large carrots, scrubbed and chopped shopping list
- 2 stalks celery, rinsed and chopped shopping list
- 8 ounces crimini mushrooms, rinsed and quartered shopping list
- 2 roma tomatoes, rinsed and quartered shopping list
- 1 head fennel (about 1 lb.), rinsed, and chopped shopping list
- Handful fresh parsley shopping list
- Handful fresh thyme shopping list
- Handful fresh oregano shopping list
- 1 tablespoon black peppercorns shopping list
- sea salt shopping list
- For corn Topping: shopping list
- 1 ear fresh corn, kernels cut off shopping list
- 1 tablespoon unsalted butter shopping list
- 1-2 sprigs fresh thyme leaves shopping list
- sea salt & white pepper, to taste shopping list
- white truffle flavored extra virgin olive oil, to drizzle shopping list
How to make it
- For homemade vegetable stock:
- 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.
- 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.
- For squash soup:
- 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.
- Puree soup in blender or with hand held blender. Add cream and lemon juice and blend. Taste for seasoning and adjust if needed.
- In a small sute pan, melt butter. Add corn and saute for a few minutes. Add thyme and season.
- To serve: Ladle soup into bowls, top with sauteed corn and drizzle with a few drops of truffle oil.
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