With a stretch of warm days this week, Spring is in its final stages and Summer is fast approaching. I am still enjoying cooking with Spring ingredients, but I already find myself craving some Summer ingredients as well. In today's recipe, I combine the ingredients from these two seasons. Vidalia onions, sweet onions from Georgia, are just at the end of the season, whereas the season for sweet corn is just beginning. Combined together in this naturally sweet and refreshing warm-weather bisque these two ingredients perfectly compliment each other.
Ingredients:
2 tablespoons butter
1 Vidalia onion, chopped
1 tablespoon Agave syrup
3 ears fresh corn, kernels cut from cob (about 2 cups)
3 cups stock
1/4 teaspoon pepper
1/2 teaspoon salt (or to taste)
1/2 cup heavy whipping cream
Cayenne pepper (optional)
Watercress (for garnish)
Directions:
In a medium pot, melt butter and add Vidalia onions. Saute onions for about 2 minutes and then add Agave syrup, stirring well. Cook the onions one more minute, stirring occasionally. Add corn, salt and pepper, mix well and cook for a few minutes. Pour stock over the vegetables and bring to boil. Lower the heat and cook for about 25 minutes or until corn is tender.
Blend well with immersion blender or in a regular blender. Strain through a fine mesh sieve. (Do ahead: Can be made in advance and refrigerated. Refrigerate for at least two hours if serving chilled.)
Swirl in 1/2 cup of cream and a pinch of cayenne pepper (optional). This soup can be served chilled or warm. Before serving, blend with immersion blender. Divide between the bowls and garnish with watercress.
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I am submitting this recipe for the BSI Corn contest at Burp and Slurp.
