This hearty soup recipe, courtesy of Executive Chef Matt Gennuso of Chez Pascal in Providence, Rhode Island, features a Shy Brothers twist - 3 tiny Hannahbells® in each bowl!
Corn Bisque with Hannahbells®
Author: Chef Matt Gennuso, Chez Pascal
Serves: 8 servings (2 Quarts)
Ingredients
- 6 cups shucked corn, roughly 12 ears
- 6 tablespoons butter
- 1 cup onions, sliced
- ½ cup celery, sliced
- ½ cup fennel (sweet anise), sliced
- 1 Tbs thyme, freshly chopped
- 2 russet potatoes, peeled and sliced thin
- 3 quarts chicken or vegetable stock
- 2 cups heavy cream
- 24 Shy Brothers’ Farm Classic French Hannahbells cheese (at room temperature)
- Salt and pepper to taste
Instructions
- Remove kernels from the corn and set aside.
- In a 6-quart saucepan, add butter over medium heat. Once fully melted, add sliced onions, celery and fennel. Season with a little salt and cover until all the vegetables become translucent. Then add the corn and once again cover and allow to cook very slowly until all the liquid has been released by the corn.
- Now add the thyme, potatoes and finally the stock. Bring just to the simmer point and then cook for 1½ hours. Using a beverage blender, puree the soup to your desired consistency and finish with the heavy cream. Adjust the seasoning to taste.
- For serving, place 3 Hannahbells in the center of a serving bowl and ladle the soup around the cheese, keeping them in the center. Garnish with fresh basil and olive oil if you like.
