Sunday, February 21, 2010

Creole Corn Bisque

This soup sounds really weird, but trust me, it's amazing! It has a bit of heat to it, thanks to the large amount of black pepper. Some folks add seafood to this...crab, shrimp, etc., but this is a vegetarian version. I first had this at the Selin's Grove Brewing Company and fell in love with it. An internet search guided me here to what I assume is the original recipe.

Vegetarian Creole Corn Bisque

1-1/2 Tablespoons olive oil
1 cup yellow onion, chopped
1-1/4 cup carrots, chopped
1-1/2 cups celery, chopped
1/2 cups dry sherry
3 cups corn kernels, fresh or frozen
1 bay leaf
2 quarts vegetable stock
1 cup heavy cream (I used 1 cup evaporated milk with excellent results)
1-1/2 teaspoons sea salt
1-1/2 teaspoons black pepper
2 Tablespoons fresh tarragon, finely chopped (I used 1 teaspoon dried tarragon)
scallions and red bell pepper for garnish

Heat oil in stockpot and saute onioin, carrot and celery until soft. Add sherry and reduce by 1/2.
Add corn, bay leaf and vegetable stock and bring to a boil. Lower heat and simmer 30 minutes or until veggies are tender.

Puree soup in a blender or food processor and return to clean stockpot. Add cream, salt, and pepper. Bring to a boil, then reduce heat and simmer 30 minutes. Add tarragon and serve.

**Add more corn prior to serving to give soup a slightly "chunky" texture.

No comments:

Post a Comment