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--- recipes:corn_bisque [2024/08/26 20:16] – created rose
+++ recipes:corn_bisque [2026/06/27 13:38] (current) – rose
@@ Line 7: / Line 7: @@
 **INGREDIENTS**
   * 4 tablespoons salted butter
-  * 4 cups corn kernels (from about
+  * 4 cups corn kernels (from about 5 ears corn), cobs reserved
-  * 5 ears corn), cobs reserved
   * Kosher salt and ground black pepper
   * 1 quart low-sodium chicken OR vegetable broth
@@ Line 18: / Line 17: @@
   * In a large pot over medium-high, melt the butter. Add the corn kernels and ½ teaspoon each salt and pepper.
   * Cook, stirring occasionally, until the corn begins to brown, about 5 minutes.
-  * Add the reserved cobs, broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occa-sionally, for 30 minutes; adjust the heat as needed to maintain a sim-mer. Cool for about 5 minutes, then remove and discard the cobs.
+  * Add the reserved cobs, broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occasionally, for 30 minutes; adjust the heat as needed to maintain a sim-mer. Cool for about 5 minutes, then remove and discard the cobs.
   * Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree until smooth. Return the soup to the pot and reheat over medium, stirring occasionally.
   * Remove the pot from the heat and whisk in the yogurt; if the soup is too thick, stir in water to thin. Taste and season with salt and pepper. Serve sprinkled with basil.
-  * Optional garnish: Lime wedges oR halved cherry tomatoes or both
+  * Optional garnish: Lime wedges or halved cherry tomatoes or both