Roasted Garlic Corn Bisque and a Tomato Grilled Cheese
Serves 1
Directions
- 1Husks the corn.
- 2Cut the corn off the cob, reserving the cobs for the soup.
- 3Wash and slice the leek.
- 4Roast a whole head of garlic.
- 5Add butter to a pan.
- 6Add the sliced leeks to the pan.
- 7Add the fresh corn to the pan.
- 8Season with salt and pepper.
- 9Add white wine and let it reduce by about half.
- 10Add chicken stock and water.
- 11Add the reserved corn cobs.
- 12Add fresh thyme.
- 13Squeeze in the roasted garlic.
- 14Cook covered for about 25 minutes until the corn is tender.
- 15Grate Manchego cheese for the grilled cheese.
- 16Slice sourdough bread.
- 17Slice tomatoes.
- 18Season the sliced tomatoes with salt.
- 19Remove the thyme and corn cobs from the soup.
- 20Blend the soup until smooth.
- 21Strain the blended soup to make it silky.
- 22Add cream to the soup to make it even silkier.
- 23Add butter to a clean pan for the grilled cheese.
- 24Place a slice of sourdough bread in the butter.
- 25Top with grated Manchego cheese.
- 26Add tomato slices on top of the cheese.
- 27Add more grated cheese on top of the tomatoes.
- 28Place another slice of sourdough bread on top.
- 29Press down the grilled cheese with a spatula to ensure even cooking.
- 30Cook until golden brown on both sides and the cheese is melted.
- 31Serve the hot soup in a bowl.
- 32Garnish the soup with chives.
- 33Add black pepper and a drizzle of olive oil to the soup.
- 34Slice the grilled cheese in half.
Ingredients
- sweet corn
- tomatoes
- 1 head garlic
- leek
- butter
- salt
- pepper
- white wine
- chicken stock
- water
- thyme
- Manchego cheese
- sourdough bread
- chives
- olive oil
Equipment
knifecutting boardpanwooden spoontongsblenderstrainerladlespatula
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