I recently had lunch at the Waldorf Astoria’s new restaurant, Brassica, and would love the recipe for the yellow corn bisque to make at home. — Grace Waylock, Alpharetta
Brassica executive chef Christophe Le Metayer shared the recipe for this seasonal soup with enhanced corn flavor from corncobs used to enrich the soup broth.
Corn flour is also used. This is very finely ground dried corn, finer in texture than cornmeal but not the same as cornstarch. You may be able to find it with the specialty flours at your grocery store. Because the soup is seasoned with salt-based Old Bay, Le Metayer does not use additional salt.
At the restaurant, the soup is accompanied with croutons made from cubed sourdough bread, sauteed in butter and seasoned with smoked paprika and garlic powder.
From the menu of ... Brassica, Waldorf Astoria Atlanta Buckhead, 3376 Peachtree Road NE, Atlanta; 404-995-7545, brassicaatlanta.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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