Best Corn Bisque With Red Bell Pepper And Rosemary Recipes

FRESH CORN AND RED PEPPER BISQUE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
• Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
• Add broth and simmer until the corn is tender, 12 to 15 minutes.
• Stir in salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
• Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
• Return the puree to the pan.
• Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
• Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
• Serve with lime wedges.
• *Cover and refrigerate for up to 2 days.

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

CORN SOUP WITH RED PEPPER SWIRL

Steps:

• Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
• Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
• Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
• Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
• Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
• To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.