Summer Squash Bisque With Truffled Corn Recipe

Directions:

1. For homemade vegetable stock:
2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
4. For squash soup:
5. Melt butter in medium sauce pan. Add shallot and saute until soft. Add squash and saute until just begins to caramelize. Season with curry powder, salt and white pepper. Cover squash with just enough stock to cover them. Bring to a boil then simmer for 15 minutes, or until squash is soft.
6. Puree soup in blender or with hand held blender. Add cream and lemon juice and blend. Taste for seasoning and adjust if needed.
7. In a small sute pan, melt butter. Add corn and saute for a few minutes. Add thyme and season.
8. To serve: Ladle soup into bowls, top with sauteed corn and drizzle with a few drops of truffle oil.