Bisque: Corn and Chile Bisque
Source of Recipe
Internet
List of Ingredients
1 tablespoon extra virgin olive oil
1 onion, minced
3 cloves garlic, chopped
1 cup dry sherry
Kernels cut from 4 ears corn (about 4 cups)
2 Yukon Gold potatoes, peeled and diced
4 poblano chiles, roasted, peeled, seeded, and diced
2 red bell peppers, roasted, peeled, seeded, and diced
1 quart vegetable stock
2 cups heavy whipping cream
Juice of 1/2 lime
2 teaspoons roasted cumin
1 teaspoon chopped fresh cilantro
Salt
Freshly ground black pepper
1/2 cup sour cream, as garnish
Cilantro sprigs, as garnish
Recipe
Heat the olive oil in a stock pot over high heat until very hot. Add the onion and garlic, and saute for 2 minutes. Add the sherry and reduce over high heat until about 1/4 cup of liquid remains. Add the corn, potatoes, chiles, peppers, and stock, and simmer until the potatoes are tender, about 10 minutes. Transfer the soup to a blender and puree (or puree with a handheld blender).
Return the soup to the pot, add the cream, and reduce over high heat for about 15 minutes. Add the lime juice, cumin, and cilantro, mix well, and season to taste with salt and pepper.
Serve hot, garnished with sour cream and cilantro sprigs.
Serves 8
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