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Sweet Corn Cran Bisque |
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12 Ears Corn On Cob, Hulled |
8 Cups Seafood Stock 1/2 Cup Heavy Cream 1 Package Fresh Basil, Stemmed and Chopped 2 Ounces Butter 2 Ounces Sherry |
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Hull all of the corn off of the cob and reserve. Melt butter on low heat in a large soup pot. Add the vidalia onions and hulled corn kernels, cover and sweat on medium low heat for about twelve to fifteen minutes. Add the seafood stock and blend well. Tie all of the fresh basil stems together along with the bay leaf and fresh thyme and drop them into the pot along with the corn cobs. Bring the soup to a slow simmer and once at a simmer cook it out for twenty minutes to thirty minutes. Remove the corn cobs and fresh herbs. Puree the soup with a stick blender to a pulpy consistency. Add the fresh crab meat, chopped basil and heavy cream. Bring the soup back to a simmer, adjust the seasoning with salt and white pepper. Optional: Finish the soup with butter and a splash of dry sherry if desired. Serves 12 |
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