Creamy awesome bisque!
For our feast night meals usually everyone is responsible for a course (or two) My husband was suppose to be doing this bisque but he was out in the rain with the pig most of the day with our son; so, Paul with my help (he did most of it) made this deliciously creamy bisque.
Paul, never follows a recipe exactly, if he follows one at all. So we started with a basic recipe which is below and he added the poblano pepper and tweaked it somewhat. So, when you start this recipe, just know that you can make whatever changes you want. Originally we had pureed all the soup with all the corn in it already. Luckily I had some frozen (fresh) corn that I had bought back in the summer and we added that at the end for some texture. It turned out wonderful. I think we all would have liked to have more than the little espresso cup portion that we were given; but we knew we had much more food to come.
Paul was also responsible for putting together the menu, buying the pig, rigging the cooking equipment with his dad, doing the pork belly, brining and cooking the pig (with dad’s help) and making the sauces to go with the pig. So we depend on him a lot for our feast meals. He whipped the bisque together (with my gophering help) in no time.