Roasted Garlic Corn Bisque and a Tomato Grilled Cheese

Serves 1
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Directions

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