Tomato and Sweet Corn Bisque

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Ingredients:

  • 2 medium sized tomatoes, coarsely chopped

  • 2 tablespoons unsalted butter

  • 1/2 onion, finely chopped

  • 1 pound fresh corn kernels

  • 1 large garlic clove, minced

  • 4 cups low-sodium broth (vegetable or chicken)

  • Kosher salt and freshly ground pepper

  • 2 tablespoons sour cream

  • 1 scallion, thinly sliced

  • 1 tablespoon finely chopped cilantro, plus more for garnish

Directions:

  1. Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
  2. Add corn and garlic, and cook, while stirring, until the corn is lightly browned, about 5 minutes.
  3. Add broth and simmer until corn is tender, about 15 minutes.
  4. Lightly season with kosher salt and pepper to taste. Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and a 1/2 cup of the cooking liquid and puree until smooth, for about 2 minutes.
  5. Return the puree to the soup. Add the tomatoes, scallion and 1 tablespoon of cilantro to the
  6. soup and cook until heated through.
  7. Serve hot and garnish with cilantro or “Tomato-Basil Relish.”

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