Chilled Corn And Pancetta Bisque Recipe by HE COOKS®
Cooking Instructions 3 hours 1 Slice kernels from the cobs, reserving cobs. Heat a dry deep skillet over medium-high and toast the kernels until lightly charred, 3-4 minutes. Set aside for garnish. 2 Cook the pancetta in the same skillet until crispy, 6–8 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot. 3 Add the extra virgin olive oil and butter to the pancetta fat. Stir in shallot and garlic, cooking until softened and fragrant, 2–3 minutes. Stir in most of the corn (reserving some for garnish) and cook for 2-3 minutes until the kernels begin to soften. 4 Add the vegetable broth, milk, thyme sprigs and reserved corn cobs. Bring to a gentle simmer and cook for 15 minutes. Remove and discard cobs and thyme sprigs. 5 Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and silky. Stir in the heavy cream. Adjust the seasoning with salt and ground black pepper to taste. Transfer the soup to a container and refrigerate until fully chilled, at least 2 hours. 6 Just before serving, heat a small skillet over medium heat. Add the reserved pancetta and corn kernels, and season with a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until heated through. Stir in the lemon zest, lemon juice, and parsley until combined, and remove from the heat. 7 Ladle the chilled soup into bowls and top with the warm prepared garnish. Drizzle with extra virgin olive oil and finish with freshly cracked black pepper. 1 Slice kernels from the cobs, reserving cobs. Heat a dry deep skillet over medium-high and toast the kernels until lightly charred, 3-4 minutes. Set aside for garnish. 1 Slice kernels from the cobs, reserving cobs. Heat a dry deep skillet over medium-high and toast the kernels until lightly charred, 3-4 minutes. Set aside for garnish. 2 Cook the pancetta in the same skillet until crispy, 6–8 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot. 2 Cook the pancetta in the same skillet until crispy, 6–8 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot. 3 Add the extra virgin olive oil and butter to the pancetta fat. Stir in shallot and garlic, cooking until softened and fragrant, 2–3 minutes. Stir in most of the corn (reserving some for garnish) and cook for 2-3 minutes until the kernels begin to soften. 3 Add the extra virgin olive oil and butter to the pancetta fat. Stir in shallot and garlic, cooking until softened and fragrant, 2–3 minutes. Stir in most of the corn (reserving some for garnish) and cook for 2-3 minutes until the kernels begin to soften. 4 Add the vegetable broth, milk, thyme sprigs and reserved corn cobs. Bring to a gentle simmer and cook for 15 minutes. Remove and discard cobs and thyme sprigs. 4 Add the vegetable broth, milk, thyme sprigs and reserved corn cobs. Bring to a gentle simmer and cook for 15 minutes. Remove and discard cobs and thyme sprigs. 5 Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and silky. Stir in the heavy cream. Adjust the seasoning with salt and ground black pepper to taste. Transfer the soup to a container and refrigerate until fully chilled, at least 2 hours. 5 Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and silky. Stir in the heavy cream. Adjust the seasoning with salt and ground black pepper to taste. Transfer the soup to a container and refrigerate until fully chilled, at least 2 hours. 6 Just before serving, heat a small skillet over medium heat. Add the reserved pancetta and corn kernels, and season with a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until heated through. Stir in the lemon zest, lemon juice, and parsley until combined, and remove from the heat. 6 Just before serving, heat a small skillet over medium heat. Add the reserved pancetta and corn kernels, and season with a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until heated through. Stir in the lemon zest, lemon juice, and parsley until combined, and remove from the heat. 7 Ladle the chilled soup into bowls and top with the warm prepared garnish. Drizzle with extra virgin olive oil and finish with freshly cracked black pepper. 7 Ladle the chilled soup into bowls and top with the warm prepared garnish. Drizzle with extra virgin olive oil and finish with freshly cracked black pepper. 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