Страница 44

Crab Buttermilk Bisque with Sweet Corn and Bacon

PAIR WITH

Gruyère Cheese Choux Pastry Puffs

(PAGE 166)

Seamus Foran, chef of Acadia Bistro in Portland, Oregon, shared this recipe for his intensely corn-flavored soup with me after I raved about it one late-summer evening. The chef’s secret for intense corn flavor is to make a quick broth using the cobs. He garnishes the soup with lump crabmeat and crisp bacon, but for a nice vegetarian alternative, you can substitute wild mushrooms, thinly sliced and sautéed in butter until browned and crisp

.

The sweetness of the corn in this elegant soup pairs beautifully with the saltiness of the Gruyère in the pastry puffs on

page 166

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SERVES

4 TO 6

ACTIVE TIME

20

MINUTES

TOTAL TIME

50

MINUTES

6 medium ears fresh corn, shucked

8 black peppercorns

2 bay leaves

2 sprigs fresh thyme

2 Tbsp unsalted butter

1 medium yellow onion, finely chopped

Sea salt

1

/

4

tsp caye

1 cup [240 ml] buttermilk, at room temperature