Summer Sweet Corn Bisque With Tempura Blue Crab And Cayenne Oil

• Sweet Yellow Corn Bisque
• 12 pieces Yellow Corn Ears
• 1 piece Yellow Onion
• 2 sprigs Rosemary
• 2 teaspoons Toasted Coriander
• 1 piece Clove Garli
• 2 pieces Medium Poblano Peppers
• 2 quarts Home Made Vegetable Stock
• 8 to 12 ounces Heavy Cream
• 1 teaspoon Molasses
• Toasted Cayenne Oil
• 2 tablespoons Good Quality Cayenne Pepper
• 8 ounces Grapeseed Oil

1. Cut Kernels from the ears of corn
2. Rough Chop Onion and Poblano Pepper
3. Sweat in a Sauce Pot your Corn, Onion, Garlic, Peppers and Rosemary with a little Olive oil
4. Add Toasted Coriander
5. Add Vegetable Stock and Simmer for 30 Minutes
6. Add Molasses
7. Let cool for 30 Minutes and then using a Blender, blend all ingredients adding the Heavy Cream Slowly.
8. Once Blended together and checked for seasoning pass the soup through a China Cap to remove the skins.rnChill and Serve as Needed
9. Toast Cayenne in a Sauce Pan
10. Add Grape Seed Oil
11. Let Stand for 12 Hours and Strain through a fine sieve.
12. Warm Bisque and Add Cayenne as preferred

sweet yellow, onion, rosemary, toasted coriander, garli, peppers, vegetable stock, heavy cream, molasses, cayenne oil, cayenne pepper, grapeseed oil

Taken from food52.com/recipes/13615-summer-sweet-corn-bisque-with-tempura-blue-crab-and-cayenne-oil (may not work)