This quintessential summer decadence highlights the sweet flavor of locally grown yellow corn in tandem with the spice of Chef Judson’s signature hot sauce. While most bisque soups are laden with heavy cream and butter, this dish takes on a lighter fair substituting with roasted cauliflower and light coconut milk to add richness to the soup. Topped with crushed pistachios and macadamia nuts, this dish is simply divine.
Creamy Corn Bisque
By: Chef Judson Todd Allen
Preparation Time: 25 – 30 minutes (includes prep and cook time)
1 package (4 patties) Roasted Garlic & Quinoa Burger by
Morning Star Farms, thawed
2 tablespoon olive oil
2-3 baby eggplant, sliced ¼ inch thick rounds
2 large yellow vine ripe tomatoes, sliced
1 medium zucchini, sliced into ¼ inch thick rounds
1 medium sweet onion, thinly sliced
¾ cup marinara sauce
1 teaspoon fresh lemon juice
1 cup mozzarella, shredded
¼ cup parmesan, grated
1 tablespoon fresh parsley, finely chopped
1 pinch sea salt
On a large sheet tray lined with parchment, place your veggies and herbs including corn on the cob, onion, poblano peppers, and cauliflower and thyme. Drizzle olive oil over the veggies and roast in the oven at 450 degrees for 20 to 25 minutes (or until caramelized and golden).
After the veggies have roasted, cut the corn from the cob into a clear bowl.
In a blender, add your roasted veggies, corn kernels, coconut milk, veggies stock, hot sauce and sea salt. Blend until smooth and creamy.
Transfer the creamy corn bisque to a stock-pot over a medium heat and allow flavors to meld together.
Serve either warm or cold and top with crushed pistachios