Chilled Sweet Corn & Cauliflower Bisque
- Chilled Sweet Corn + Cauliflower Bisque
- 1 tablespoon cold-pressed olive oil
- 1 medium yellow onion, peeled and finely-diced
- 4 ears fresh sweet corn, shucked, kernels cut away, and juices reserved
- 2 cups small cauliflower florets
- 2 cups filtered water
- 2 cups unsweetened plant milk, divided
- 1/4 teaspoon ground turmeric (optional, for color)
- 2 tablespoons fresh lime juice
- 1/2 to 1 teaspoon fine sea salt or to taste (see notes)
- Quick Pickled Veggies
- 1 cup apple cider vinegar or white vinegar
- 1 tablespoon turbinado or sucanat sugar
- 1/2 teaspoon sea salt
- 3 small radishes, thinly sliced
- 1 medium jalapeno, thinly sliced
- Additional Toppings and Garnishes
- fresh cilantro leaves
- smoked paprika
- drizzle of cold-pressed olive oil
- lime wedges
Adapted from blissfulbasil.com
Chilled Sweet Corn + Cauliflower Bisque
In a dutch oven or large stock pot, heat the olive oil over medium. Add the onion and saute for 6 to 8 minutes or until tender and translucent, stirring occasionally.
Then, add the fresh sweet corn kernels and any juice that was released while slicing the ears of corn to the pot with the onion. Saute for another 8 to 10 minutes or until the corn is tender and beginning to waft a caramelized scent, stirring occasionally.
Add the cauliflower to the pot along with the water and 1 cup of the plant milk, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the cauliflower is fall-apart tender.
Add in the remaining 1 cup of plant milk and the ground turmeric (is using) and use an immersion blender to blend the soup for 6 minutes or until as silky smooth as possible, being careful to avoid splashing the hot soup. This takes some muscle and a bit of time, so a little patience goes a long way here.
Once the soup is as smooth as the immersion blender will get it, place a large mesh sieve or tightly-woven colander over a large glass mixing bowl. Very carefully and slowly pour the soup through the sieve or colander and use the back of a spoon to move the soup through while catching un-blended pulp from the onion, corn, and cauliflower. Discard the pulp or save it for composting, savory oats, etc. You can skip this step if you find it to be too fussy, but it really takes the soup up a notch in terms of texture, look, and even taste.
Once you have run all the soup through the sieve or colander, you can transfer it back to a clean pot or keep it in the mixing bowl. Either way, add the lime juice and sea salt to the soup and whisk until incorporated. Taste and adjust seasonings, adding more lime juice and/or salt if desired. Cover the bowl and carefully transfer to a refrigerator and chill for at least 4 hours.
Quick Pickled Veggies
In a large airtight jar, vigorously whisk together the vinegar, sugar, and sea salt until the salt and sugar have dissolved. Then, add the jalapenos and radishes, cover, shake, and refrigerate while the soup is cooking and chilling.
Once the soup has chilled, whisk vigorously and add additional plant milk and seasonings if needed to achieve desired texture and flavor. Divide between bowls and top with the pickled veggies, cilantro leaves, smoked paprika, and a drizzle of olive oil, if desired. Garnish with lime wedges to spritz over top of the soup.
*I recommend starting with a ½ teaspoon of sea salt and tasting before adding more. If you like a softer, sweeter soup use less salt as the corn naturally offers up plenty of sweetness. I added about ¾ teaspoon to hit that sweet and savory spot right in the middle.
**The total time is only for active kitchen time and does not include the 4 hours of chill time.