Corn And Leek Bisque
  1. In a dutch oven melt butter over medium heat

  2. Add leeks and saute until tender.Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.Pour chicken stock over the corn and season with salt, pepper and cayenne

  3. Allow to simmer for 20 minutes.Pour the soup into a blender or food processor and blend until completely smooth

  4. Return the soup to the pot and add the heavy cream

  5. Continually stir over low heat until cream is fully incorporated

  6. Adjust seasoning as needed, garnish with micro-greens, avocado, cilantro, jalapeño or tomatoes and serve.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

CategoryBisque

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 45m

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