Roasted Corn Bisque
Discover the flavors of Southern cuisine with our Roasted Corn Bisque recipe from The Local Palate. Get exclusive access and 10% off at the Marketplace when you join today!JOIN NOW
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Saute pan
- Pot
- Saucepan
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- 10 ears of corn
- 1 medium white onion, julienned
- 1 leek, white only, cut into rings
- 2 tablespoons canola or vegetable oil
- 2 quarts water
- 1 bay leaf
- 5 sprigs thyme
- 1 cup all purpose flour
- 8 ounces butter
- 2 cups heavy cream
- Dash cayenne pepper
- Pinch white pepper
- Salt to taste
- 1 tablespoon fresh thyme, chopped
- 1 quart corn (reserved from 10 cobs)
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