Sungold & Sweet Corn Bisque
chicken cutlets / mains / soups / nonnie
Wondering what to do with that huge tray of chicken cutlets you just made? Let me help you!
This creamy Sungold Sweet Corn Bisque is basically late summer in a bowl. Sweet Sungold tomatoes and fresh corn are roasted with onion, shallot, garlic and thyme until caramelized, then blended and strained for an extra silky texture. A splash of cream makes it rich, while Dijon, red wine vinegar and a little heat balance out the natural sweetness of the corn and tomatoes. Save a few of those gorgeous roasted tomatoes and kernels for spooning over the top!
Here are the Ingredients for this Sungold & Sweet Corn Bisque:
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Vegetables - Sungold Tomatoes, Fresh Sweet Corn, White Onion, Shallot, Garlic
Herbs - Fresh Thyme, Fresh Chives
Broth & Cream - Chicken or Vegetable Broth, Heavy Cream
Acid & Flavor - Dijon Mustard, Red Wine Vinegar
Seasonings - Salt, Black Pepper, Red Pepper Flakes, Paprika, Cayenne Pepper
Olive Oil - For roasting the vegetables
Sungold & Sweet Corn Bisque
Silky sungold tomato & sweet corn bisque served with some crispy chicken cutlets for dipping!
Ingredients
- 4 ears sweet corn, kernels cut from the cob
- 2–3 cups Sungold tomatoes
- 1 small white onion, chopped in half
- 1 shallot, chopped in half
- 1 whole head garlic, top sliced off
- 3–4 sprigs fresh thyme
- 2–3 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 cups chicken or vegetable broth, divided
- 3/4-1 cup cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar, or to taste
- 1/4 tsp paprika
- Pinch of cayenne pepper
- Pinch of red pepper flakes
- Kosher salt and freshly cracked black pepper, to taste
- Chives for topping
- Chicken Cutlets for Dipping
Instructions
- Preheat the oven to 400°F. Add the corn kernels, Sungold tomatoes, onion and shallot to a large sheet pan. Slice the top off the head of garlic to expose the cloves and add it to the pan.
- Drizzle everything generously with olive oil and season with salt and freshly cracked black pepper. Scatter the fresh thyme over the vegetables and toss to coat. Roast for about 45 minutes, stirring the vegetables halfway through, until the tomatoes have burst and the corn and onions are tender and beginning to caramelize.
- Set aside a few of the roasted Sungold tomatoes and a couple spoonfuls of roasted corn for serving. Remove and discard the thyme stems.
- Transfer the remaining roasted vegetables to a high-powered blender. Squeeze the softened roasted garlic cloves from their skins directly into the blender. Add about 1 cup of broth and blend until completely smooth.
- Pour the blended mixture through a fine-mesh sieve directly into a Dutch oven or soup pot. Use a rubber spatula or the back of a spoon to work the mixture through the sieve, pressing and stirring until you've extracted as much liquid as possible. Discard the remaining solids.
- Place the pot over medium-low heat and stir in the remaining 1 cup broth, followed by ½ cup heavy cream. Add the Dijon, red wine vinegar, paprika, cayenne and red pepper flakes. Stir until everything is incorporated and the soup is hot, but avoid bringing it to a hard boil.
- Ladle the bisque into bowls and top with the reserved roasted Sungold tomatoes and corn. Finish with plenty of fresh chives and freshly cracked black pepper.
Notes
Don't skip the straining! It removes the Sungold skins, seeds and fibrous bits of corn and gives the bisque that really smooth, velvety texture. The Dijon and vinegar may seem unexpected, but they're especially important here. They add acidity and savoriness to balance the sweetness of the roasted corn and Sungolds.
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