Pistache French Bistro’s sweet corn bisque

4 tablespoons butter, cut into cubes 1 white onion, cut into small dice 1 leek, washed and cut into small dice 1 large shallot, cut into small dice 2 carrots, peeled and cut into small dice 2 celery stalks, washed and cut into small dice 4 garlic cloves, smashed 16 ears of corn, kernels cut off the cob 4 sprigs fresh thyme, leaves picked from stem 1 teaspoon Espelette pepper 2 quarts chicken stock 1 pint heavy cream Kosher salt and fresh ground white pepper, to taste Optional for garnish: Grilled corn kernels Piquillo pepper, diced Micro basil Basil oil 1 In a large sauce pan, melt the butter over medium heat. Add the onion, leek, shallot, carrot, celery, garlic and 1 tablespoon kosher salt. Sweat until onions are translucent in color. 2 Add the corn, Espelette pepper and thyme and cook for two more minutes or until fragrant. 3 Add the chicken stock and heavy cream, reduce heat to a simmer and cook for one hour or until the vegetables are soft. 4 Using a blender, combine all the ingredients in small batches and puree until smooth. Pass the finished soup through a fine mesh strainer to remove any pulp. Season with salt and white pepper, to taste. 5 To serve, rewarm soup over low heat and ladle into serving bowl. Optional for garnish: grilled corn, pepper and basil; drizzle with basil oil, if desired. Makes about 1 gallon. Nutrition information per 1 cup: 207 calories, 62% calories from fat, 14g fat, 9g saturated fat, 43mg cholesterol, 17g carbohydrates, 4g total sugar, 0g added sugar, 4g protein, 349mg sodium, 2g fiber