Thursday, July 21, 2011

Chilled Corn Bisque with Curry Oil

On a hot day you don’t want to turn on the stove top.  Instead, prepare this refreshing chilled corn soup. Keep yourself and the kitchen cool as a lake breeze with this simple-to-prepare, refreshing, cold soup.

Early settlers may have perished if the Native Americans hadn't turned them on to corn.  Settlers learned to grow it by planting kernels in small holes fertilized with small fish. Wise Native Americans celebrated corn’s health mojo.
A one cup serving of sweet yellow corn contains:

·        356 IU vitamin A

·        A significant source of dietary fiber

·        108 mcg of beta-carotene

·         Lutein and zeaxanthin, powerful antioxidants that prevent eye diseases.

·        Cooked corn contains a fraction of these vitamins.

Did you know?

·        The average ear of corn has 800 kernels,

·         Arranged in 16 rows

·        With one piece of silk for each kernel.

·        One bushel contains about 27,000 kernels.

·        Each tassel releases 5 million grains of pollen.  

Raw Corn Bisque with Curry Oil 


·        3 Cups Sweet Corn kernels

·        1 Cup almond milk

·        Sea salt or kosher Salt  


·        ½ Cup Sweet Corn Kernels

·        Julienne zucchini

·        Curry Infused Olive Oil * /

·         *Warm, but not boil ¾ Cups Olive Oil in saucepan and add 3 tbs. of Curry or to Taste. Whisk well.

·        Shut of heat.

·        Let set overnight then strain through cheese cloth or fine mesh strainer. 

To Make Corn Soup:

 In a high speed blender or food processor combine the corn and water and puree until smooth.

 Pass through a fine mesh sieve and season to taste with salt and pepper.

If you wish, do not strain and leave in the fibrous pulp. It’s not going to kill you.

Portion then garnish with julienne zucchini, kernels of corn, and then drizzle with curry infused olive oil. 

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