Sweet Corn Bisque Recipe
With Mountain Yam, Grilled Shiitake and Speck Succotash
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Ingredients
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Bisque
Succotash
Method
Bisque Preparation
- 1
- 2
Cook Corn and Yam
Add sweet corn kernels and diced mountain yam to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until the yam is tender.
- 3
Blend the Bisque
Using an immersion blender, carefully blend the mixture until smooth. Stir in heavy cream and season with salt and black pepper to taste. Keep warm.
Succotash Preparation
- 4
Sauté Ingredients
In a skillet, melt butter over medium heat. Add sliced shiitake mushrooms, diced speck, and red bell pepper. Sauté until the mushrooms are golden and the speck is crispy, about 7-10 minutes.
- 5
Finish with Peas
Add green peas and cook for an additional 3-5 minutes. Stir in chopped parsley and season with salt and black pepper to taste.
Serving
- 6
Plate the Dish
Serve the sweet corn bisque in bowls, topped with the grilled shiitake and speck succotash. Enjoy!