CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY
Categories Soup/Stew Milk/Cream Vegetable Lunch Rosemary Corn Bell Pepper Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
- Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
- Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer. Ladle into bowls and serve.
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