Sweet Corn Bisque Recipe

In a large heavy-bottom pot, melt the butter with the olive oil over medium heat.

Add the diced onion and sauté until translucent and starting to soften, about 4-5 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the aromatics and whisk to form a light roux; cook for 1-2 minutes to remove raw flour taste.

Stir in the corn kernels and cook for 2 minutes to coat with the roux.

Pour in the stock gradually, whisking to prevent lumps; bring to a gentle simmer.

Stir in the heavy cream, salt, white pepper, and sugar (if using). Simmer for 15-20 minutes until the corn is very tender and flavors meld.

Huitlacoche preparation

In a small skillet, heat a teaspoon of olive oil. Add the shallot and sauté until translucent, 1-2 minutes. Add the huitlacoche and sauté 2-3 minutes until warmed and fragrant. Season with a pinch of salt. Keep warm.

Truffle crema

In a small bowl, whisk the half cup of heavy cream with the white truffle oil and a pinch of salt until slightly thickened and glossy.

Purée the soup

Using an immersion blender, purée the soup directly in the pot until smooth and velvety. If desired, pass through a strainer for an extra-smooth texture.

Finish and plate

Ladle the soup into bowls. Top with a spoonful of huitlacoche mixture and drizzle with the white truffle crema. Garnish with chopped chives and serve immediately.