![\"Chilled](\"https:\/\/www.blissfulbasil.com\/wp-content\/uploads\/2015\/07\/untitled-481.jpg\")
<\/a><\/p>\nAlthough this bisque is\u00a0easy\u00a0to make and boasts a short\u00a0list of ingredients, something about it feels special. It\u00a0has an ultra-smooth texture thanks to the help of a sieve (or fine-mesh colander), and\u00a0the crisp bite +\u00a0acidity of pickled radishes and jalape\u00f1os play off the creaminess of the bisque.<\/p>\n
And can we chat about that golden hue for a second? Bright, sunshiny, and warm. Shield your eyes...<\/p>\n
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To make this flavorful, not-so-fussy, yet seemingly-fancy soup, you'll start by saut\u00e9ing an onion in a small amount of olive oil in a dutch oven or large stock pot. While the onion gets all hot and sweaty, you'll coolly cut the kernels off of 4 ears of fresh sweet corn.<\/p>\n
Corn Cutting Tip |\u00a0<\/strong>I like to stand each ear of corn up in a large bowl (One at a time, of course. I'm not that talented.), and use a knife to carefully cut down the length of each ear. Once I've made my way around each ear, I go back and repeat to pull some of the juices and sweet corn I might have missed the first time around.<\/p>\n Once you've collected a small mountain of sweet corn kernels, go ahead and add them to the dutch oven and continue to saut\u00e9 until the corn is beginning to waft a sweet, caramelized scent. Then, add in two cups of chopped cauliflower florets (these little guys add creaminess once the soup is blended), a generous splash of water, and a cup or plant milk. Bring everything to a boil, reduce the heat, cover, and simmer for 15 minutes or until the cauliflower florets are\u00a0fall-apart tender.<\/p>\n Turn off the heat (phew). Then, add in another cup of plant milk and a bit of ground turmeric (optional for color) before using an immersion blender to blend... and blend a bit more until the soup is as creamy and smooth as possible.<\/p>\n Once it's as smooth as you can get it, place a large sieve or fine-mesh colander over a mixing bowl, and pour the soup through it. You'll want to gently encourage the soup to pass through with the back of a large wooden spoon. I'm always\u00a0surprised by how much pulp sticks\u00a0around despite\u00a0my best\u00a0blending efforts. Once the soup has strained through, you'll add a splash of fresh lime juice and generous pinch of sea salt. Then, pop it in the refrigerator to chill for 4 hours or until cool.<\/p>\n While the soup is chilling, you'll make the quick pickled radishes and jalape\u00f1os by whisking together vinegar, turbinado sugar, and sea salt\u00a0in an airtight jar. Then, add in 1 thinly-sliced jalape\u00f1o and a few sliced radishes, give it a good shake, and refrigerate until the soup is ready to serve.<\/p>\n Once the soup\u00a0has\u00a0chilled (out), ladle it into bowls, top with the pickled veggies, and add additional garnishes (e.g., a drizzle of olive oil, sprinkle of smoked paprika, fresh cilantro).<\/p>\n The corn lends so much sweetness and flavor that the soup is brought to life with\u00a0minimal seasonings (i.e., splash of lime juice and a bit of sea salt). The pickled veggies complement the sweetness and silkiness of the soup and\u00a0create an addictive quality that encourages rapid fire spoon-to-mouth motions. If you're anything like me, I suggest arming your freshly-pressed summer whites with an extra-large napkin or two.<\/p>\n And for your listening pleasure, here's an easy-listening tune with a deep and catchy beat by Paul Kalkbrenner that'll\u00a0have you dancing around your kitchen while making this dreamy summer soup. I'm not always sure\u00a0what he's saying, but I can't stop listening.<\/p>\n<\/p>\n