Corn Bisque with Cheese and Smoked Bacon

Name: Corn Bisque with Cheese and Smoked Bacon
Ingredients: 3 corn on the cob; 300 ml (½ pint) whole milk; 25 g (1 oz) unsalted butter; 1 onion, chopped; 1 celery stalk, chopped; 25 g (1 oz) plain flour; 300 ml (½ pint) chicken or vegetable stock; 300 ml (½ pint) chicken or vegetable stock; 150 g (5 oz) Cheddar cheese, grated; 75 g (3 oz) piece of smoked bacon, thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

3 corn on the cob
300 ml (½ pint) whole milk
25

Soup

Method

Make this soup when fresh sweetcorn is at the height of its season. The bacon is added at the last minute to retain its crispness, the cheese allowed to melt on top of the soup.

Remove the husks from the corn, then hold each cob upright on a work surface and cut off the kernels with a knife. Put the corn kernels in a pan with the milk and bring to the boil. Reduce the heat and simmer fo