I would welcome questions and comments from all of you who attended our sold out cooking class this week. It is always inspiring and challenging to teach a cooking class in a group of obvious foodies.
This was a menu I designed for an elegant summer dinner party. We had three courses of which the first was a velvety corn bisque made from freshly grilled corn just off the cobb. You can make this soup the day before without adding any cream or half and half. This you add just before heating and serving. You can use high quality organic frozen corn — I believe Trader Joe’s carries frozen grilled corn if you can’t get any on farmstands yet.
You will need one ear of corn for two servings but always have an extra ear or two for garnish or to thicken your bisque. You will also need stock — whether homemade or store-bought, vegetarian or chicken. For four servings, use two ears of shucked, grilled corn off the cob, one chopped and carmelized shallot and 2 cups of stock. You will need salt, pepper and any other seasoning you may like. I like vegan boullion cubes to flavor vegetarian stocks.
Puree in a blender until creamy smooth. If too thin, add more corn, if too thick add more stock. You may finish your soup with a hint of half and half or soy milk just before your guests are seated.
Garnish with your favorite tomato-cilantro salsa recipe.
