CORN AND TOMATO BISQUE
Make and share this Corn and Tomato Bisque recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
- Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
- Peel, core, seed and finely chop the jalapeño.
- In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
- Melt the butter in a large, heavy saucepan.
- Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
- Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
- Add the stock and simmer until the corn is tender, about 15 minutes.
- Season with salt and pepper.
- Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
- Return the puree to the soup.
- Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
- Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
- Serve hot.
- Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
- Reheat before proceeding.
Nutrition Facts : Calories 208.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 21.8, Sodium 239.5, Carbohydrate 29.1, Fiber 3, Sugar 5.6, Protein 7.7
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