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 CORN BISQUE

Steps:

• 1. Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)
• 2. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
• 3. Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
• 4. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
• 5. Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.

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 BISQUE WITH RED BELL PEPPER AND ROSEMARY

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.