Recipe a Day for May: Corn and Tomato Bisque
|May 14, 2012||Posted by Sarah under Cooking, Recipes|
Even though the temperatures are going up, I still can’t resist a good soup, chili, chowder or bisque. Today’s recipe is for Corn and Tomato bisque. It’s got a little bit of everything going on – savory, spicy, sweet and creamy (if you opt for a sour cream topping, which of course I do!).
Yield 4 Servings
- 1 large jalapeño, cored, seeded and finely chopped
- 1 tablespoon vinegar, Spanish style or white
- 1/2 teaspoon Florida sugar
- 2 tablespoons unsalted butter
- 1/2 large onion, finely chopped
- 1 pound fresh Florida sweet corn kernels
- 1 large garlic clove, minced
- 4 cups low-sodium vegetable broth
- Kosher salt and fresh ground pepper to taste
- 4 fresh Florida plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped
- 1 scallion, thinly sliced
- 1 tablespoon finely chopped cilantro, plus more for garnish
- 2 tablespoons low fat sour cream (plus extra for garnish)
In a small mixing 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 medium high heat, until lightly browned. Add the corn and garlic, cook while stirring until the corn is lightly browned. Add the vegetable broth and simmer until the corn is tender, about 15 minutes. Taste and adjust seasoning with kosher salt and fresh ground pepper.
Transfer 1/2 of the cooked corn and broth mixture to a blender, add the sour cream and puree until smooth. Return the puree to the rest of the soup mixture.
Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook on low until heated through. Serve soup hot and garnish with cilantro, sour cream and a drizzle of vinegar on top.