Bisque Rip-Off

Going out to restaurants is something of a double edged sword.  One side of the blade indicates I don’t have to cook (YAY!), and the other allows me a way of peeking into what other people are doing in the kitchen.  Perfect fodder for shamelessly stealing inspiring new recipes.

Also, it can sometimes be the most unlikely item which ends up making the most pointed impression. (See post on mashed potatoes)

For example, while recently on vacation on Maui, the hubby and I went to Mama’s Fish House.  For those unfamiliar with the genius of this place, let me say a) it’s pricey, and b) it’s totally worth it!  (Gin lovers take note: Their Pau Hana cocktail has become one of my needful things)

Anyways, they often serve a small amuse bouche.  Usually a shotglass of a soup not found on the menu.  When we visited them it was a fish stock-based corn bisque.

*Digression:  how much do I love the French?  “Amuse bouche”?! “Bisque”?!  Damn!  They know how to market an otherwise uninteresting something to full effect!  Technically, an amuse bouche is little more than a trial sample, and a bisque is soup blitzed beyond recognition in a blender.  Somehow saying “Would you like a sample of blendered corn soup?” doesn’t incite the same “je ne sais quoi”.  And there they go again…

Digression over, and now back to the task at hand. 

So yes, one of the stars of the experience was the bisque.  Amidst a cornucopia of macadamia-crusted albacores, passionfruit-sauced cephalopods, and coconut-rolled crustaceans it was blender soup which stole the limelight.

Corn Bisque

·      1 carrot, diced

·      1 leek, pale green & white bit only.  Cut into rings and soak to remove dirt. Drain.

·      1 stalk celery, diced

·      3 ears corn, kernels sliced off cob.  Or about 3-4 cups frozen corn

·      4 cups fish stock (I totally went with a store-bought frozen version)

·      1 small sprig fresh rosemary.  Only have dried?  Don’t bother.

·      3-4 tablespoons olive oil or butter

·      Salt & pepper

Heat oil or butter in a heavy pot over medium-high heat.  When melted, toss in first three veggies and a pinch of salt.  Stir to coat thoroughly, and sauté for about 4 or 5 minutes.

Add corn and rosemary, and sauté for an additional 3 minutes or so.  Don’t worry if the veggies are still firm.  Next we cook the crap out of them with the stock.

Add stock and cook the crap out of the veggies.  By which I mean bring to a boil, then reduce heat to low, and cook at a simmer for about half an hour.

Remove any woody stalks from the rosemary, and puree the soup in a blender (in small batches if needed) until smooth and creamy.  

Return soup to pot and heat through. 

Adjust salt and pepper to taste, and serve.

As you can see in the picture up top I garnished with a sprinkle of paprika and a sprig of parsley.  To be honest I only did it for the sake of this pic.  I then poured it out of the fancy bowl, and back into the un-fancy small cauldrons which hold substantially more slop.

Unlike many of my other attempts at recreating other recipes, this one was surprisingly close to the original, or at least made a strong enough good impression to not simply be a pale reminder of the original.  As I’ve said before, if you have a good stock, then it’s hard to screw up a soup.  Consider that a challenge if you like.