Homemade soups take time to prepare. Even if you often use store-bought broths to shorten your kitchen time, prepping the numerous ingredients needed for fresh soup can send most of us to the canned goods aisle for a quick soup fix.
I stand by my belief that made-from-scratch soup, even if it takes time, is ALWAYS preferable to the canned varieties you pick up at the supermarket. When you’re at the soup-making helm, you’re in charge of flavor, which means you won’t need to salt the bejesus out of your soup so that it can hang out in a tin for months, without spoiling, until someone grabs it from the shelf. So save your more intricately prepped soups for the days when you’re not scrambling home after work or grumpy from a long commute. You can cook up a big batch of soup, store leftovers in the fridge, and enjoy it for days.
With that said, today’s post will renew your faith in soup’s ability to be easy to prep and quick to cook during the week. From start to finish this corn bisque, another treasured recipe from Rebecca Katz’s Longevity Kitchen cookbook, was done in less than an hour. You will need a blender, though, so if you don’t have one but plan to join my soup-making congregation this fall and winter, save your pennies and buy the appliance sooner rather than later.
Cameron and I made this bisque on Sunday, just in time for chilly autumn to start taunting me before Colorado’s high-altitude deep freeze sets in. We halved the recipe so that we didn’t wind up with too many leftovers.
The trick to this recipe is using fresh sweet corn, just shucked from the cob, and finishing off each bowl with a drizzle of homemade chive oil (also super easy to make). Who needs animal-based ingredients when plants can wow you with their flavor?
Summer’s Sweetest Corn Bisque (A Longevity Kitchen masterpiece)
Makes 8 servings
12 ears of corn
10 cups filtered water
2 TBS extra-virgin olive oil
2 cups diced yellow onions
Chive oil (see below for recipe)
1. Cut the kernels off the corn and set aside. Put the corncobs, water, and 2 1/2 teaspoons of salt in a large stockpot over medium heat. Cover and cook for 30 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and a generous pinch of salt, and sauté until golden, about 7 minutes. Add the corn kernels and a generous pinch of salt and sauté until the corn is just tender, about 4 minutes more.
3. Remove the corncobs from the stockpot and discard. Working in batches, pour some of the broth in a blender. Add some of the corn mixture and process until very smooth. For a velvety texture, after pureeing each batch, strain it through a fine-mesh sieve, pushing with the back of the spoon to extract as much liquid as possible. (I don’t mind the more rustic look of soup and want to maintain as much of the corn’s goodness, so I chose not to follow this part of the step.)
4. Return the soup to the stockpot and stir in a pinch of salt. Cook over low heat until just heated through. Serve garnished with a drizzle of Chive Oil.
Chive Oil (a Longevity Kitchen recipe)
Makes 1/2 cup
1/2 cup chopped fresh chives
1/2 cup extra-virgin olive oil
Pinch of sea salt
Put all of the ingredients in a blender and process until smooth.
In an airtight container and stored in the refrigerator, this oil can last up to two weeks.